Grappa di Barolo Riserva: Nebbiolo after the wine
A dry, tannic and aromatic Mazzetti d’Altavilla grappa at 43% ABV.
Nebbiolo grapes on the vine in Piedmont. Photograph: Hanna, Wikimedia Commons, CC BY 2.0.
Hanna · Wikimedia Commons · CC BY 2.0 · Original document · CC BY 2.0
The grape behind the grappa
Mazzetti d’Altavilla selects Nebbiolo da Barolo marc, with Langhe and Roero named as its provenance. The grappa keeps a connection with the grapes and winemaking that come before it. Its starting material is the grape marc left after the cellar’s work: this is not a spirit made by directly distilling the finished Barolo wine.
Time in oak
This Riserva is matured in oak. The house places it among its dry, aged grappas and highlights a pleasantly tannic structure. Wood helps shape the body and part of the aromatic expression. Mazzetti also recalls a gold medal awarded in Bordeaux in 2001, a historical milestone in the story of this particular reference.
An unusually broad vocabulary
Hazelnut, liquorice, vanilla and tobacco are explicitly named by the producer. Gentle floral notes join nuances of leather and toast. The palate is broad and persistent, with a tannic grip giving definition to its dry character. That combination makes it a useful guide for someone seeking a structured grappa with a clearly developed aromatic profile.
On our menu
Our measure is 4 cl at 43% ABV. Search for dry, tannic, tobacco, leather, hazelnut or toasted to find its different facets and compare them with the other aged grappas.
Sources and further reading
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Grappa and maturation: time in wood →
