Moletto Grappa di Barbera is a single-grape grappa we are pleased to pour at Grappa in Seattle’s Queen Anne neighborhood. Made by Moletto in the Veneto, it is distilled from the pomace of the Barbera grape, yielding a warm, full-bodied digestif. We list it because its red-fruit depth makes it a satisfying close to a hearty meal, from our family to your table.
About the Distillery
Moletto is a family estate founded in 1960 by Mario Stival and based in Motta di Livenza, in the province of Treviso in the Veneto. The estate produces a line of single-vineyard “monovitigno” grappas using traditional copper stills, distillates known for their refined flavor and elegant, balanced character.
Style & Production
This monovitigno grappa is made from the pomace of Barbera, a red grape known for its generous fruit. Grappa is distilled from the skins, seeds and stems left after winemaking; Moletto distills its single-vineyard grappas in traditional copper stills, a method that lends this bottling a full body and a clear, polished finish.
Tasting Notes
The nose is warm and inviting, with scents of red fruit and gentle spice. The palate is full-bodied, crystal clear in style, lingering and harmonious through a long, warming finish.
What to Pair It With
Its red-fruit weight suits richer courses. Serve it after one of our American Wagyu steaks, with the Flourless Chocolate Cake, or alongside the Charcuterie Board. See the full dine-in menu for the meal that leads up to it.
How It’s Served at Grappa
We pour it as a digestif, served neat at $16.
FAQ
Where is it from?
It is distilled by Moletto in Motta di Livenza, in the province of Treviso in the Veneto region of northern Italy.
What does it taste like?
It is warm and full-bodied, with red fruit and gentle spice on the nose and a long, harmonious finish.
What grape is it made from?
It is a single-variety grappa made from the pomace of the Barbera grape.
Round out your dinner with this full-bodied Veneto grappa: book a table, browse the cocktail & spirits list, and the dine-in menu.
