The distillation process for grappa, like that of brandy, is an ancient art. It starts with a by-product of vini cation, pomace, i.e. grape skins that have been pressed to obtain wine. It is certainly an acknowledged eco-friendly and sustainable way of not wasting any of the fruits of the vine.
Our grappa is obtained from the meticulous discontinuous steam distillation of fermented pomace from our Merlot, Cabernet Sauvignon and Pinot Nero grapes. Distillation is carried out by artisans of the prestigious Capovilla distillery in Bassano del Grappa, using a unique bain-marie process in small copper stills. Grappa is diluted with our very own source of spring water and brought to 44% alc./vol. without the addition of sugars or aromas.
Full-proof grappa is stored in special containers for a period that varies from one to two years. Thanks to a thorough process and special attention given to all its phases, we obtain a smooth grappa that is highly fragrant, velvety and aromatic. A tasting tip that enhances all its aromas: leave grappa to oxygenate for a few minutes at a temperature of 12°C before serving.