Smells of ripe grapes, grape must and lead pencil in the initial whiffs; air contact stimulates baking spices, black currants, jasmine, pepper and paraffin. Entry is crisp, tart and intensely ripe; midpalate highlights black grape to maximum concentration. Finishes bittersweet to sweet.
-Wine Enthusiast, November 15, 2008.
“Sarpa” in Venetian dialect means “grape-pomace”, the raw material from which Grappa is made.
Sarpa di Poli is obtained from the pomace of grape varieties with floral and delicately herbaceous aromas, distilled by means of steam in a pot-still working in small batches.
|Wine maker notes
|In the Venetian dialect Sarpa means vinaccia or the grape solids that are used to make grappa. Sarpa di Poli is made by distilling the marcs of 2 grape varietals: Cabernet (40%) and Merlot (60%), from the hills of Bassano. It has a delicate, floral bouquet, slightly fragranced with juniper berry. It is silky on the palate and persistently tasty.