J. S. RASCH VIN & SPIRITUS
J. S. Rasch wine and colonial trade has been selling the good things in life since 1807. The current ownership goes back 2 generations.
Distilleria Santa Teresa dei Fratelli Marolo
Marolo Grappa di Barolo 15 Anni is a fitted grappa, made on grape quass from nebbiolo grapes, grown in Barolo. This edition lies a total of 15 years (as a minimum) on small dishes of both oak and acaciously long storage time, which gives spicy notes of anise and carnation, which greatly complements the fruit notes from the grape quasration, which over the years is transformed into raisin and prune. In addition, the Grappaen is tapped at a high alcohol strength, 50%, which reinforces both fragrance and taste impressions
Fragrance: licorice and anisnotes, as well as dark fruit and a hint of vanilla.
Taste notes: Good fullness and notes of rosin, prunes, peppers and carnations.
Serving suggestions: should be enjoyed clean. Perfect as digestif.
Distilleria Santa Teresa is founded by Paolo Marolo in 1977. Since then, Marolo has had headquarters in Alba and in the surrounding areas of Langhe, Monferrato and Roeros rolling hills are some of the world’s best vineyards. The famous wines like Barolo and Barbaresco, who are born here and deliver quasi to the Grappaen deserves that the distiller shows them the appropriate respect. At Marolo, one would like to be loyal and faithful to the spirit of vineyard; Preserving the character of the grapes in the grappa rather than eradicating it. Slow, gentle distillation of completely fresh grape quass in water bath heated boilers, one distillation apparatus for red grapes, and one for green, preserves as much of the grapes of the grapes as possible.
For a long time, Grappa was drunk unluck, but in 1980 Marolo put the first Grappa on dish. Or rather: They “forgot it on purpose” that the label announced. This Grappa di Barolo, who had rested in small fade of acacia trees, started a revolution in the Grappa world. Today, Marolo is still pioneers in storage and some of the grapes rest in 5, 10, 20 or more years before they are bottled – it depends, of course, what the Grappa in question is best served. The more fadlagring, the more notes of vanilla and spices, but it often happens at the expense of the primary aromas: the aromatic, floral, fruity notes from the grape quasm.
In 1989, Marolo made the first “Single Vineyard” distillation, a rare type of grappa, they still produce. Besides Grappa, Marolo also makes various liqueurs and a classic, Piemontese Amaro.