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| Marolo | |
| Grappa | |
| Intense, fruity, spicy | |
| Nebbiolo pomace | |
| 70 cl | |
| 50.0% | |
| Oak barrels | |
| Minimum 3 years | |
| Batch still distillation | |
| 2 | |
| Nebbiolo | |
| Amber | |
| At room temperature, after meals |
On the palate it is warm but well balanced: the structure is full, the texture soft and enveloping, with good persistence and aromatic returns that echo the spices and dried fruit, alongside a slightly bitter finish that invites another sip. It is best enjoyed neat in a tulip glass at room temperature or slightly chilled; it pairs nicely with dark chocolate, a mild cigar or aged cheeses, becoming a moment of after-dinner contemplation more than a mere digestif.
Marolo
Discover the spirits, production style and story of Marolo.
Distillation
Discontinuous bain-marie stills for grappas; extracts, infusions and macerations for amari, vermouth and liqueurs; artisanal process with careful selection of raw materials.
Ageing
Aging in stainless steel tanks for many labels; maturation in small oak casks, barriques and sometimes alternative woods (e.g. acacia) for reserves and aged grappas.