The actual product may vary from the images shown on the website.
Tradicijas ir teritoriją puoselėjanti klasikinė grapa: „Poli Bassano Classica“ - laikui nepavaldi grapa, primenanti švarą, harmoniją ir gyvybę.
Šviežiai distiliuotų vietinių vynuogių veislių grapa pasižymi žalio obuolio, slyvų, hortenzijų, medienos, vanilės, kakavos, kavos aromatais. Aštresnio, gyvybingo, tačiau harmoningo skonio.
Tiekti 10 - 15 °C temperatūros kaip digestyvą. Grapa, taip pat, dažnai mėgaujamasi ir "rasentin" rituale, kurio metu keliais lašais grapos "išvalomas" puodelis, kuriame ką tik gėrete kavą. Šiltame puodelyje lėtai sukite įpiltą grapą, kad ji ištirpintų truputį likusio cukraus, pieno ar kavos putą, ir tuomet mėgaukitės maloniu itališku įpročiu.
Poli Distillerie – A Legacy of Italian Grappa Passion Since 1898
It all began in 1898, when straw hat maker GioBatta Poli, driven by a passion for grappa, built a small still and began visiting local winemakers to distill the leftover grape pomace after winemaking. What started as a modest hobby soon became a family tradition, carried on by his sons and now passionately upheld by his grandson, Jacopo Poli – one of Italy’s most renowned modern grappa producers.
Craftsmanship and an Unwavering Commitment to Quality
At the Poli distillery, located in the Veneto region, five core principles guide every aspect of production:
Only fresh, healthy raw material is used – delivered daily in quantities that can be processed immediately.
The pomace is distilled without delay – never stored.
Distillation is performed using traditional copper stills and historical methods.
Every step is carried out with dedication and true craftsmanship.
Deep respect is shown to both the product and the consumer.
A Taste That Speaks for Itself
These principles enable the Poli family to produce grappas of remarkable quality – from soft and floral to more intense expressions rich in spice and fruit notes. Poli grappas and liqueurs are recognized and celebrated around the world, proudly featured on the menus of top-tier restaurants. They stand as a true symbol of Italian distilling artistry.
