Why I suggest Grappa Trevisana
The aromas and organoleptic characteristics of the exciting of the grapes of treviso, extracted with method of distillation discontinuous in small copper boilers. The fundamental basis of the grappa Trevisana, born from the infusion of Radicchio Rosso di Treviso I. G. P. and left to steep in the grappa for a medium / long term period, subsequently pressed, and from which we extract the infusion, which is later bottled.
The Sommelier: Grappa obtained from the pomace, and the infusion of the RadicchI Rosso di Treviso I. G. P. Color yellow dark amber. To the nose, and it dominates the fragrance of the radicchI. Sensations, confirmed also at the level of the back-olfactory. Flavour: perfect equilibrium between the sweet leaf of the chicory of treviso and the aromatic note of extracted from the root of the same.
Serve at a temperature of 10 -11°C in the chalice Tulip small.
Wineries & Distillery: Antica Distillery Negroni founded by the late William Negroni, in Villanova sull'arda (PC) in 1889, and subsequently moving in the province of Treviso in the historic area of the river Piave, in the heart of the Marca Trevigiana. The lands of wine and with the vocation and of the best raw materials... Vto the card.