Grappa

Grappa was born as a poor distillate: the wealthier classes, who reserved the wine for themselves, left the peels, seeds and stalks of the fermented grapes for the people.

Certainly, that Grappa was very different from the distillate we know today: it was much drier, sometimes with unpleasant and pungent smells.

Grappa definitely conquered a place in history during the First World War and “Monte Grappa”, one of the most important theatres of clashes and battles, bears witness to its importance: in fact, this distillate became the “liquid courage” needed by the Alpine troops to face dangers and difficulties.

It was produced in bain-marie or direct-fire stills, using artisanal methods; it was essentially the fruit of the distillation of mixed pomace.

After World War II, Italian society experienced a moment of unprecedented development. Italians changed their lifestyle, enjoying a favourable economic situation. Tastes changed radically and with them also the way of living and considering Grappa: monovarietal grappas were experimented with, the taste became softer, less aggressive, revealing all its nobility, even through prolonged ageing in wood.

What we wanted to do, through our “Grappa della Tenuta” is to interpret the original product in a modern way: a distillate of the 4 red grapes grown on the farm (Groppello, Barbera, Marzemino, Sangiovese). The result? A compact and decisive taste that fills the mouth with notes of dried fruit, a pleasant softness and a decisive and pleasant persistence.