The de Varda method

The de Varda method is more than a production system, it’s a work philosophy. A rigid set of rules and procedures that specify each operation to enhance grapes most noble part, its skin.

The four steps of the de Varda method

Tradition, studies, long experience and know how have led to define, by master distiller Luigi Dolzan, the 4 phases that create the “de Varda method”. Each of it is vital and fundamental in distilling a great quality grappa.








It all starts with a careful approach during the vegetative phase of the vine to promote quality growth and a healthy productive phase. During harvest only the best grapes are selected and taken to the winery to be pressed and vinified under the control of the oenologist and the master distiller. Only the grape skins still soaked with wine are used, softly pressed and distilled straight after racking.

the heart of the process, a mix of techniques with exclusive copper stills that operate on a slow discontinuos cycle to ensure the volatile components evaporate at the right temperature and the following condensation, keeping intact the precious characteristics of the single type of grape distilled. The distillation is conducted by the master distiller that with expertise and attention follows the entire process

3 – REST:
once distilled, the grappa is usually rested in steel vats for six months, unaged grappa is then hydrated to reduce the strength with spring water from the Dolomites, chilled, filtered and then bottled; for the grappa destined to become riserva starts the special and slow ageing process in wood casks


our family have a great experience in ageing grappa, we use wood casks especially made for us following the entire production process: from the sourcing of the trees to the maturation and toasting of the high quality spruce, oak, acacia and cherry woods to create casks with unique characteristics. This careful work will gift the final product with prestigious organoleptic characteristics. In the ageing room the controlled temperature and humidity promote perfect maturation of the grappa. It’s a slow process which gives light to refined spirits for the most passionate and demanding palates around the world. Laboratory tests and tastings conducted by the family complete the careful work in wanting to offer a high standard of quality.