Jacopo Poli Torcolato

This grappa is made from Vespaiolo and Tocai grapes that are left to dry on screens until the sugar content reaches 30-40%. The "noble rot" that attacks the grapes during the drying process creates organoleptic compounds which are valuable to the production of grappa. The grapes are the same as those in Fausto Maculan's famous Torcolato dessert wine, made in the hills of Breganze where the soil is volcanic, calcareous and marly.

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