Grappa obtained from the distillation of fresh pomace of Groppello grapes, a native Valtenesi grape variety, hand-picked and processed within hours of racking to preserve the varietal aromas. Distillation takes place in small 12-hl copper pot stills using the bain-marie method, a technique that ensures gradual and uniform heating. The process is entirely supervised by the master distiller, who manually cuts the heads and tails, selecting only the core of the distillate. The grappa is then aged for several months in stainless steel tanks to stabilize before bottling.
