A distillate obtained from the pomace of Corvina, Molinara and Rondinella grapes, used to make the renowned Amarone della Valpolicella wine. The marc, fermented in the presence of must, is separated from it to be sent for distillation. The intense and penetrating scent is a prelude to a strong and persistent taste, albeit soft on the palate. A distillate of great stature and complexity thanks to the long rest in oak barriques. Distilled grappa with a traditional discontinuous still in bain-marie.