Grappa di Passito

		Veneto Region north of Verona in the classic Valpolicella. Clayey and calcareous with a high plasticity, rich in hills of skeleton. Harvest end of September beginning of October with hand harvesting in wooden plateaus. After a long drying, in January-February the grapes are pressed and we get the pomace. Maturation for 24 months in small French wooden barrels. Amber with golden reflections. Aroma of spices and warm notes of wood. Full-bodied and round, harmonious, extremely long. Maintains its characteristics for more than 10-12 years; it must be kept in cool (18-19 ° C) and not very bright places.