| Production technique |
“Grappa distillata da ignari” (Grappa distilled by unaware people) with the discontinuous method of direct fire and submerged pomace. The steam generated from the distillation of pomace, enriched with alcohol-aromatic components, is condensed with subsequent fractional distillation of the phlegm in a copper column with 7 plates. This procedure, perfected by Romano Levi and still strictly adhered to, ensures the perfect conservation of the aromatic components, important for the organoleptic characteristics of Grappa. |
| Ageing |
5 years in classic Piedmontese barrels of about 700 litres capacity, made of various types of wood, stored in rooms with the right humidity and at a constant temperature of 14 to 19 °C. |