Grappa

The typical Italian distilled Grappa.

The origin of this distillate is lost in the dark meanders of the Middle Ages, it was certainly born in the northern Italian regions, hence the controversy on its origins exchanged by Piedmontese Veneti Friulani Trentini.
Without a shadow of a doubt, it has its origins in the colder regions with the coldest winters, in which it was most appreciated in the past.
In fact, TRADITION would like to insist on considering it as a "DARK LIQUOR", suitable for strong people, for poor people, attached to their land.
For many it would still be agricultural and free-range.
Become the ideal companion for the Alpine during long marches on the rocky paths of the mountains and their snow.
His clandestine production has a good part in the arguments and the chattering of the farmers in taverns in the bar at the end of the harvest, where there was always talk of smoked traitors who got up from the most intricate ditches of the countryside, precipitous escapes, the risk of being caught, of improvised stills with stranger and stranger shapes.
Sara anche per questo che la grappa in molte parti d' Italia è radicata nell'animo popolare.

Someone said "the grappa for many Italians islike the wife, is accepted with its merits and its faults without discussing, sometimes it is betrayed for other spirits to meet the fashion of the moment".
My friends and I always say "wine is the blood of the earth, grappa and its soul"
Not infrequently, its name is used to indicate other distillates (eg plum brandy, cherry grappa, pears, apples etc ...)
Grappa is a distillate unique in the typical Italian world, which for many years has been underestimated.
In fact, among all the distillates, one obtains from a solid raw material, the pomace which is then the peel of the grape berries, squeezed and separated from the wine.
Start from the grapes as the harvest time approaches (harvest) the juice contained in the berries becomes more a

e and the area that will characterize the production.
The grappa therefore has the privilege of being obtained from the most aromatic part of the grape.
But unlike the production of other alcoholic beverages, the pomace is extremely difficult to preserve and distil.
This is why over the years we have tried to evolve the distillation plants, creating rectification columns, in technical demethylating jargon.

We chose by our choice not to use any rectification column, but we distill with a very small bain-marie system in Piedmont.

To get a genuine product that is faithful to traditions.

For me, grappa is the soul of our land, so it should not be alluring to compete with other spirits, but to maintain its great identity and genuineness.
The typical Italian distilled Grappa.

Arturo