Amarone grappa is also obtained by distilling the pomace of the grapes used to produce Valpolicella. We collect this pomace directly from the most renowned and well-established wineries in the Valpolicella region.
In these wineries, after a careful selection during the harvest, the best grapes are left to dry for about four months. Once pressed, the resulting pomace is left to ferment with the wine for another sixty to ninety days, until all the sugar content has been converted into alcohol.
Pairs perfectly with dark chocolate. A fine cigar completes the meditative experience.
