From the artisanal distillation in small copper boilers with a discontinuous steam system comes the grappa from the farm Leali di Monteacuto
A grappa made from only native Groppello pomace from grapes of the farm located in an ancient village of Puegnago on the shores of Lake Garda.
With its 45° % vol., it’s a grappa to enjoy neat, after a meal, or for tasting for a delightful moment of inner enjoyment.
It’s also used as an ingredient in cocktails, especially when paired with chocolate or dry pastries.
Pomace variety: 100% native Groppello
Method: Traditional distillation in small copper boilers with a discontinuous steam system.
Aroma: Strong on a herbal base, under a slight sharpness you can recognize the skin of pear and medlar.
Taste: In the mouth, it’s smooth and the fruity notes prevail in sequence, like wild rose hips, overripe pear, dried plum, and hazelnut.
Bottle size: 0.5 lt
Watch the video of the vineyards at the Leali di MonteAcuto farm used to produce Groppello wine grappa from Lake Garda
Grappa di Groppello del Lago di Garda: aromas, serving, and right choices in a few minutes
What is Grappa di Groppello del Lago di Garda?
It’s a single-variety grappa made only from Groppello pomace, an indigenous grape of the Valtènesi. We distill in small batches in copper stills (discontinuous steam method) to preserve the aromas: Mediterranean herbs, pear, and rosehip; on the palate, you get wild berries and hazelnut.
Who produces it and why does the territory make a difference?
Born from Leali di MonteAcuto in Puegnago: super fresh Groppello pomace, processed locally. The microclimate of Garda (breeze, temperature variations, morainic hills) gives clear aromas and an elegant sip. Artisanal and limited production, without added colors or flavors; the barrel aging, when present, uses selected woods to not overpower the grape variety. It’s a choice of territorial quality for those who love authentic spirits.
How do you serve it and what does it pair with?
For an ideal tasting use a tulip glass; temperature 12–16 °C (closer to 16 °C if it’s in wood).
Perfect moment: after a meal or meditation. Recommended pairings:
dry sweets and dark chocolate, medium-aged cheeses, small Brescian pastries
