Grappa Bolgheri

Grappa is a distilled spirit produced from the fresh pomace (the grape skins and seeds separated from the juice or wine) placed directly in a pot still.

An Italian product with centuries of tradition behind it, this distilled spirit boasts the most pronounced sensory qualities, since it is produced from the grape skin, where the grape’s aromatic characteristics are most concentrated.

The quality of a grappa depends essentially on the quality of the pomace and on the talents of the master distiller. We send to the pot still only our best-quality, healthiest pomace, from the grapes that we use to make our Bolgheri red wines, while the distillation itself is carried out in the Trentino area, the traditional home of Italy’s best grappa production.

The master distiller is the crucial element in achieving a good sensory profile for the grappa, and we rely on the long experience of the Pilzer brothers, who operate a small but highly-respected distillery at Faver, in the Val di Cembra.

Our grappa should be served at 9-13°C in a medium-sized (100-150 ml), tulip-shaped.