top of page
chianti.png

Chianti Colli Senesi Vintage 2019

Chianti Colli Senesi Riserva 2019

MC_345_RISERVA_WEB.jpg

Rosato A.D.'345 Rosato Toscano 2021

rose.png

Vinsanto Del Chianti '345 Vintage 2018

vins.png
_2022- WINE DATA SHEETS _Page_07_Image_0004.png
GRAPPA ARTELIQUIDA 
2021

MALVASIA NERA 100%

Arteliquida Grappa is a unique project in the world, which uses the skin of the rare Malvasia Nera variety to distill an elegant and pure grape spirit. This handcrafted double distillation in a copper still preserves the original varietal aromas, enhancing an indigenous grape, never used before for distillation. The high quantity of aromatic compounds of the Malvasia Nera creates a rich and complex varietal profile while its concentration determines balance and softness in the taste. The genius of our versatile artist, designer and collaborator Eugenia Vanni celebrated this product with an exclusive materialist label whereby touching the label it is possible to have the tactile impression of caressing an old wooden plank of a centenary barrel. This label completes the luxurious bottle of the fourth Arteliquida project.

ISTAGRAM FEED IDEAS.png

 ORGANIC CERTIFIED

GRAPE VARIETIES

100% Malvasia Nera

VINEYARDS

La Scuola, planted in 2002, Single Vineyard 1,7 h. 

SOIL

Clay-limestone and sedimentary sand with marine fossils and shells.

WINEMAKING & AGING

The rare Malvasia Nera, softly pressed, is distilled in a bain-marie with a discontinuous copper still, adapted from the distillation of fruit and distributed by the distilleries of Gianni Capovilla. Double steam distillation is applied first and then the spirit is obtained, to separate the heart from the heads and tails. The final compound is diluted only with water and mineral salts before bottling.

BOTTLES

300 bottles, 0, 375 l 

TASTING PROFILE

The Arteliquida grappa develops varietal aromas of lavender and lily of the valley accompanied by sweet hints of almond paste and apricots in syrup with balsamic and tarragon. The taste is soft and sensual thanks to a fruity finish of black currant and blackberry.
Serving Temperature: 16 ° C

FOOD PAIRING

White chocolate with blackberry jam, Sienese Ricciarelli, lavender ice cream, and rosemary.

bottom of page