1) The selection of raw material. What we use is selected marc derived from the soft pressing of the single kinds of grape and picked from soft, sound, fresh bunches still dripping with must. The freshness of the marc we distil is due to its being poured into the still immediately after the wine has been drawn off. Marc can be classified in two different types: sweet marc (otherwise called “virgin”) is usually made of white grapes whereas fermented marc (also known as “noble”) is normally made of red or rosé grapes.

2) The fermentation of marc.
As soon as the marc comes to the distillery, it is immediately fermented under controlled temperature by using selected yeasts and enzymes.

3) Distillation.
The distillation is carried out very slowly in particular and exclusive discontinuous copper-still, where the so-called “heads” and “tails” are eliminated: hereby, the volatile components responsible for the flavours undergo a correct evaporation and consequent condensation; in such a manner, they fully maintain the typical features of the Trentino grape selected. An alert and scrupulous distilling master is very important when it goes about the management of the distillation process.

4) The maturation of the final product.
At the end of distillation, grappa would be immediately ready for consumption, but still we leave it in special sterile inox-steel casks for at least six months. At this stage grappa is colourless and it has a delicate flavour and a dry, frank, gentle, clean taste. Provided it is aged in oak casks for at least 24-months, grappa gets straw-coloured and becomes “Riserva Trentina”. Afterwards, the alcoholic degree is reduced, the product is refrigerated and filtered. As soon as such final delicate operations come to an end, the grappa is ready to be bottled and packaged.