• the water
  • the water
  • the water

Speaking about the role played by water in the production of distillates may sound strange, but in fact we need the right water to be able to get high-quality grappa.
The average alcoholic content of our grappa is 75%; and our grappa must be diluted to 45-50% before bottling. For this purpose, industrial distilleries normally use distilled water. This is not the case, however, in the Pagura distillery, which lies on a huge reservoir of pure water from an aquifer.
Our area is an alluvial plain that was created by the melting of mountain glaciers and characterised in the North by gravels through which water passes, reaching deep levels. When water runs to the sea, it is blocked by the clay of the Friulian plain and thus comes back to the surface. Yet some layers of gravel and sand lie beneath the clay of the plain, which have led to the formation of large reservoirs of pure water, rich in salts. To extract this water, we just need to put a pipe into the ground and down to the aquifer – and water naturally, due to the pressure, rises to the surface without any need to use water pumps.
These are the artesian wells of the “springs area”, where our distillery is based. From one of these constantly monitored wells we take the water that we need to dilute our grappa. This water, fresh and rich in salts, adds the final touch to a unique grappa: a grappa that comes from the soil and, in the end, is blended again with it.