Gambrinus Classic Elixir
The birth of Gambrinus liqueur It is due to the innkeeper Giacomo Zanotto and his knowledge of the fruits of the lands bathed by the Piave River, in fact in 1847 the invention of the noble liqueur, documented in fact in a manuscript whose secret recipe is still respected today.
Above all, it is the grapes of the native Raboso grape variety, left to ripen in oak barrels, that keep intact all the suggestion of morello cherry and blackberry aromas and consecrate its ruby color.
Varietal: Raboso Piave
The pebbly banks of the Piave River, close to the Grave di Papadopoli, are the fertile lands where Raboso grows for the most part, an indigenous grape variety par excellence of the Gioiosa Marca Trevigiana, especially one of the few indigenous varieties of Veneto that survived the phylloxera that brought European viticulture to its knees in the 1900s.
This yields the grapes for L’Elisir Gambrinus that are rich in aromas and are characterized by a certain roughness when young, and then further transformed in maturity into a balanced combination of aromas
San Polo di Piave – Treviso
Preservation and refinement :
The elixir Matures years mostly in 48, 53, 71 hl Slavonian oak barrels and part in barrels for maceration, maturation and aging.
Alcohol content: 27%.
Organoleptic characteristics Elisir Gambrinus
Color: Deep ruby red tending to garnet with violet hues, clear, with excellent firmness and consistency.
Broad, pleasant and slightly pungent, with fruity and ethereal impact of morello cherry, wild blackberry, with hints of hay and spicy vanilla.
Taste: Sweet, harmonious and dry, typically tannic, releases quickly with great strength, the bouquet is reminiscent of violets.
The great “heat” is accompanied, persuasively, by a soft, sweet fruitiness to which, with great slowness, a slight cherry aftertaste takes over.
Goes well with dry pastries or dark chocolate