Grape pomace and its arrival at the distillery

Production begins with the arrival of pomace from small local producers, which is weighed and inspected using the same tools as in the past. It is immediately stored in silos ten meters deep, where it remains fresh for months thanks to a simple, manual method: every day, it is spread and compacted by hand, then covered and buried in sand to protect its aroma. It is here that the quality of the grappa takes shape, long before the fire is lit.

The still and the preparation of the mash

When it is time for distillation, the pomace is collected, bagged, and carried on the shoulder to the nineteenth-century still, which is still loaded as it was in the past. The water is measured by eye, the pomace is distributed in the boiler, and the lid is closed with the precision that comes from experience. The preparation of the batch is a simple, daily, and repeated gesture, yet it retains the character of a ritual that unites human labor with handed-down knowledge.

The art of direct-fire distillation

Distillation proceeds over a direct flame, without pressure gauges or electronic instruments. The distiller guides the process by touch and by ear, adjusting the fire according to the heat of the copper and the sound of the steam. The still, built at the end of the nineteenth century and still perfectly functional, continues to operate with the same precision as it did then. The heads and tails are cut with constant care, until the heart of the grappa is collected in its purest form. Alongside this ancient craftsmanship, chemical analyses remain modern and rigorous, monitored and certified by customs to ensure safety and quality. It is a rare balance, in which tradition relies on the senses while the final check remains entrusted to contemporary instruments.

Grape marc turning into energy

Once cooking is complete, the spent pomace is not discarded. It is collected, pressed slowly for several hours, and transformed into compact blocks which, once cut, are left to rest and dry for many months. During this time, they lose moisture, become lightweight, and are ready for a new use. It is precisely these blocks that will become the fuel that feeds the fire the following year, allowing the still to resume its work. Thus, an essential production cycle is completed: the same material that gives rise to the grappa also provides the heat necessary to distill it, without waste and in respect of a tradition that continues to renew itself.

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