The grappa

Genuine distillate, with a subtle fragrance and unique taste

If the production of grappa equals the production of wine in terms of quality, it is on the contrary decisively more modest in terms of quantity. Grappa is a loyal friend to the mountain dweller, an ideal digestive liqueur after rich meals based on local specialties. The particular type of production and a special regional regulation allow, within certain limits, the distillation of herbs for the use of the family. The alembics and other tools of the trade are at work

in the late Autumn (November and December) and, together with relatives and friends, almost following a ritual-like procedure, the production of this transparent nectar, with its subtle fragrance and dry taste, begins. At present industrial production works side by side with family tradition, allowing a widening of the range whilst still respecting the ancient methods which give to the distillate a unique taste and genuineness.