• the pomace
  • the pomace

To make high-quality grappa, it is essential to start with the correct raw materials. For a grappa producer willing to abide by the Friulian tradition, the final aim is not, as a misleading popular advertisement says, to produce a distillate without personality, without heads (the volatile parts) or tails (the heaviest parts).
Grappa is a well-balanced mixture obtained from all the products of the natural fermentation of the pomace. It should keep all the original fragrances of the grape variety without any need to alter or correct this in subsequent phases of production. To get this result, we need fresh and perfectly stored pomace, fermented in an anaerobic environment for a couple of days, then distilled straight away.
For our grappas, we exclusively use grapes produced in the area surrounding our distillery, known as “Grave” in the Friuli Venezia Giulia region. The most typical grape varieties of this area are white grapes: several varieties of Pinot, Sauvignon, Traminer, Muscat, Verduzzo and an incredibly wide array of Friulano; and of black grapes: Merlot, Cabernet and Refosco. Owing to the different harvesting periods pertaining to these grape varieties (e.g. Cabernet is harvested about one month after Pinot Gris), it is not difficult to separate the pomace of each grape variety to partially use it for grappa production.
To be able to offer grappa connoisseurs a top quality product, production starts at the beginning of September with the collection and distillation of the pomace, and continues around the clock until the beginning of November. The selection, storage and first phase of the distillation are carried out manually, and solely by our staff.