Limited

Old grape marc brandy

Grape marc brandy, more commonly known as grappa, made from grapes, aged in one of our emptied Van Loon whisky barrels.

45 % Vol Alc

vegan vegetarian lactose-free gluten-free

Array
(
    [pos:notdiscountable] => 0
    [sensorik] => Leicht süßlich, blumig und aromatisch-würzig liegt der Tresterbrand in der Nase. Nach dem Schlucken macht sich der würzige Geschmack nochmals auf der Zunge und am Gaumen breit.
    [servierempfehlung] => Pur, als Sour, in anderen Cocktails
    [pos:choosewarehousespacemanually] => 0
    [herstellung] => Die Herstellung von Tresterbrand basiert einerseits auf der Herstellung von Wein und andererseits auf der Kunst der Destillation. Trester sind die vorwiegend festen Rückstände (Stängel, Schalen, Kernen), die nach dem Auspressen des Traubensaftes bei der Weinherstellung übrig bleiben. Dazu gehören auch die Fruchtschalen, in denen je nach Stärke des Auspressens noch Fruchtfleisch (und Fruchtzucker) enthalten ist, das noch vergoren werden kann. Unser Trester enthält außerdem noch Traubensaft. Der Trester wird unter Säureschutz und Sauerstoffausschluss kontrolliert vergoren. Die Destillation erfolgt dann traditionell im Rau- und Feinbrandverfahren. Diese aufwendige, doppelte Destillation in kleinen Kupferbrennblasen und die bedachtsame Abtrennung des „Herzstücks“ schonen die Aromen und führen zu einer natürliche Milde. Aus 100 Liter Trestermaische erhalten wir 5 Liter 40%igen Tresterbrand. Für einen Liter reinsortigen Tresterbrand benötigen wir also ca. 20 kg Traubentrester. Die Filterung erfolgt über Aktivkohle. Bei Abfüllung kommt ausschließlich Wasser zum Herabsetzen zum Einsatz. Es werden keine Aromastoffe oder Zucker zugesetzt. Ebenso wird nicht gestreckt oder verschnitten.
    [serving-recommendation] => Pure, as sour, in other cocktails.
    [sensory-description] => Slightly sweet, floral, and aromatic-spicy, the pomace brandy lies in the nose. After swallowing, the spicy taste spreads again on the tongue and palate.
    [jahrgang] => 0
    [manufacturing] => The production of pomace brandy is based on both the production of wine and the art of distillation. Pomace refers to the mainly solid residues (stems, skins, seeds) that remain after pressing the grape juice during wine production. This also includes the fruit skins, which may still contain pulp (and fruit sugar) that can be fermented, depending on the strength of the pressing. Our pomace also contains grape juice. The pomace is fermented under acid protection and oxygen exclusion. The distillation is then traditionally carried out using the rough and fine distillation method. This elaborate, double distillation in small copper stills and the careful separation of the "heart" preserves the aromas and leads to a natural mildness. From 100 liters of pomace mash, we obtain 5 liters of 40% pomace brandy. For one liter of pure variety pomace brandy, we need about 20 kg of grape pomace. The filtration is carried out using activated carbon. Only water is used for dilution during bottling. No flavorings or sugars are added. Likewise, no stretching or blending takes place.
    [limitierte_abfuellungen] => 1
)
1

Bottle size (ml): 50 ml

350 ml

500 ml

from

10,90 €

This item has variations. Please select the requested variation.

incl. 19% VAT , plus

SKU: 0009

Available immediately

Description

With the grape marc brandy, the balance works out, because here everything is utilized. Grape marc spirit (called grappa in Italy), is a distillate distilled from fermented grape marc - so it contains the residues of the wine mash, the squeezed pulp, as well as the skins and seeds. This is what gives it its special spicy note.

Its golden yellow color, the slightly sweet, spicy taste of the pressed grapes and a fine barrel note - this can only be our grape marc brandy from the barrel! Our brandy is made from the grape variety Gewürztraminertraube from Baden , it is then allowed to mature in one of our VAN LOON whisky barrels - our secret recipe for its multi-layered taste.

Sensory description

Slightly sweet, floral, and aromatic-spicy, the pomace brandy lies in the nose. After swallowing, the spicy taste spreads again on the tongue and palate.

Production

The production of pomace brandy is based on both the production of wine and the art of distillation. Pomace refers to the mainly solid residues (stems, skins, seeds) that remain after pressing the grape juice during wine production. This also includes the fruit skins, which may still contain pulp (and fruit sugar) that can be fermented, depending on the strength of the pressing. Our pomace also contains grape juice. The pomace is fermented under acid protection and oxygen exclusion. The distillation is then traditionally carried out using the rough and fine distillation method. This elaborate, double distillation in small copper stills and the careful separation of the "heart" preserves the aromas and leads to a natural mildness. From 100 liters of pomace mash, we obtain 5 liters of 40% pomace brandy. For one liter of pure variety pomace brandy, we need about 20 kg of grape pomace. The filtration is carried out using activated carbon. Only water is used for dilution during bottling. No flavorings or sugars are added. Likewise, no stretching or blending takes place.

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