We decided to produce Grappa di Prosecco with the same philosophy we had followed in making the Grappa di Cartizze.

This effort represents a return to a long tradition of the family that lapsed when its distillery closed down due to damage suffered in World War I.

This grappa is produced exclusively from our Prosecco pomace, which is soaking in must because of the soft pressing to which we subject our grapes. The grappa is, therefore, rich and aromatic.

Precisely because of our respect for aromatic characteristics, we used the technique of double distillation at a low temperature.

Production is limited to about 8,000 bottles a year.