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From an old site in Mautern that holds the key to revealing just what this old & rare grape variety can produce:...
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Aromas of baked plum, blue flowers, new leather and oak-driven spice are front and center. On the enveloping palate,...
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92
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This offers aromas of dark-skinned berry, underbrush and scorched earth. It's smooth and medium bodied, with ripe...
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COLOR: Dark ruby red. NOSE: Dried violets, blueberries, Sichuan pepper, humus, rhubarb, rosewood, walnuts and...
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COLOR: Dark ruby red. NOSE: Dried violets, blueberries, Sichuan pepper, humus, rhubarb, rosewood, walnuts and...
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A fresh, lightly exotic nose, offering dates, figs, fresh earth and a hint of toasted coconut. On the palate...
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93
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93
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COLOR: Dark ruby red. NOSE: Dried violets, blueberries, Sichuan pepper, humus, rhubarb, rosewood, walnuts and...
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Zenato’s 2006 Amarone della Valpolicella Classico is a massive, towering wine bursting with black cherries, dried...
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Corvina Blend Grappa Mencia 750ml

Corvina grapes are most commonly associated with the Veneto region of Italy, where they have been grown successfully for centuries, and are a vital component of the region's viticultural identity. The Corvina varietal is famed around the world for its inclusion in such fine wines as Amarone and Valpolicella, where it is blended with small quantities of other grape varietals to produce wines of exceptional character and balance. The grapes themselves have a naturally high level of acidity, which often results in an aftertaste of bitter almonds. However, this bitterness is quite a sought for feature of this varietal, as it balances beautifully with the sour cherry notes also associated with the grape. Corvina grapes have a wonderfully potential for aging, and this process mellows the bitterness and acids present in the fruit, resulting in soft, complex and highly admired wines.

Like so many of the great spirits of Europe, Grappa was born from a need to make resources go that little bit further, to eke out the last drop of flavor and potential from the crops of winemakers. Indeed, Italian vintners invented Grappa as a way to make use of the pomace - leftover grape skins, stems, pulp and seeds - which remained after the juice was extracted from the fruit needed to make wine. Over the centuries, the process was refined, and the distillation of Grappa became an art in itself. Today, top Grappa producers use a range of state of the art equipment, from continuous stills to pot stills, to manufacture a wide variety of Grappas, each with their own distinct characteristics.


Most of us know Grappa from our local Italian restaurants, where it is commonly served as a digestif. However, in the twenty first century, there is a high interest in unique, boutique Grappas, which showcase the talent of the distillers through a range of interesting qualities. Grappa can be aged in oak, in which case it takes on a beautiful golden color, quite different from the clear Grappas we are most familiar with. The high end Grappas are a world away from the harsh spirit many of us have encountered, and have a smooth, gentle quality which can be nothing short of a revelation.