The sourcing of the musts to make these grappe is as important as the distillation itself. Vittorio seeks out the must according to the quality of the grapes each year from a vast array of producers to use in the grappe.
The must is distilled using a baine-marie method in custom made small copper stills, this distils the grappa at a low temperature, very slowly. Though this method is time consuming it extracts the maximum amount of flavours and aromas from the must. The grappa is left to age for a few years before being cut with the freshest spring water which reduces the alcohol substantially.
A combination of white flowers & pear fruit with touches of herbal & spice notes.