The identity of this gin revolves around the vineyard, the heart and heart of Grapeheart. Amarone della Valpolicella, besides giving a strong identity to the compound, has precise organoleptic purposes: it gives body and refinement to the gin, keeps it dynamic, while softening its vivacity.
A unique production method:
In order to be able to bottle the scents of our hills we have undertaken a completely customized production process. We decided to use the technique of cold compounding, with cold maceration in grain alcohol and subsequent filtration of the botanicals. In addition to giving an elegant amber hue, this method makes it possible to obtain an optimal extraction of the most delicate floral molecules. To enhance the drier notes we added a distillate obtained from macerated botanicals to the compound, while spring water was used for the dilution. Part of the botany has been aromatized with Amarone della Valpolicella: thanks to an ultrasonic vaporizer we sprayed the wine cold, leaving a thin film on the botanicals without wetting them. We then re-dried the botanicals before we macerated them in alcohol.
It took 6 months of scouting to find a distiller Italian that matched our production parameters (high quality of the product and capacity for innovation), while the development of the recipe lasted more than a year. To work our hilly botanics best we work in maceration, while the juniper comes then pressed and distilled to best extract the balsamic component.
Perfect for a pure tasting at the end of the evening, or even at mid-dinner, in this case preferably at half dose and mixed with a fragrant tonic or a ginger beer. For a classic Gin & Tonic at the end of the meal, a drier and neutral tonic is recommended.
The nose is intense and enchanting: the herbs make their entrance immediately, leaving then space to the balsamic scent of juniper. Next comes a complex flowery bouquet thanks to hyssop, lavender and sambuco. On the palate the floral component allows a soft entrance, then refreshed by the citric smell of grass luigia (odorous verbena), thyme cedar and mint. Gradually the dry character of the juniper becomes important, while at the end emerges the bitter part of sage, rosemary and helix.
BOTANICS – Juniper, angelica, coriander seeds, sage, hyssop, helix, lavender, sambuco, mint, fragrant verbena, cedar thyme, rosemary, ibiscus.
PRODUCTION TECHNICAL – Cold compounding, with the addition of a distillate obtained from macerated botanicals. The botanicals are perfumed with Amarone della Valpolicella.
COLOR – Amber, thanks to the production method used, which involves only a partial distillation of the product and the use of Amarone.