Poli Po’ di Poli Morbida Moscato

Descrizione

In 1995, breaking the historical predilection for red grape marc that always has characterized our distillery, I started to devote myself to Moscato, an extraordinary vine that found a natural habitat on Colli Euganei. The primary aromas of this grape make it recognizable even to non-experts. The molecules responsible for this sensory identity are called terpenes and very few grape varieties, the so called “aromatic berries” are rich in them: Moscato, Traminer, Fragola (Isabella) Grape. I will stop here, because all other varieties are semi-aromatic, if not even “non aromatic”, and therefore difficult to identify unless you have a highly trained palate. The first distillation gave excellent results, although the yield was very small. My father, who could not understand why I was wasting my time on this, would ask me at each “cotta” (a distillation cycle): “how much are you getting?”, knowing full well that white grape marc yields very little alcohol. “ Un po’… ” (a little) I would answer, trying to hide the embarrassment for a homeopathic yield. After several “cottas” and several “un po’…” I filled up a small tank and when Mr. Valente, the excise officer, removed the seals, my father came up casually to the tank, but then dipped a finger into the Grappa and rubbed a few drops on the palm of his hand: “Good, this Grappa, by dint of PO’ you finally did it…..”. That’s how this line got its name, extending over the years to other varieties, including Traminer, Merlot and Pinot.