The marc or grape pomace, the by-products of winemaking of Italian red or white wine is the raw material to produce grappa. The master distiller selects Italian marc and in particular from Lazio, Toscana and Puglia. They are acquired immediately after fermentation. The latter must take place with selected yeasts, in fermenters of steel, wood or jars with the submerged cap method. The pomace must then be squeezed or pressed at certain pressures and immediately ensiled in special containers for their transport and temporary storage.
The fermented grape pomace is inspected, selected and analyzed according to the following principles:
•Document analysis (verification of origin);
•Visual analysis (they must be de-stemmed, squeezed and not subject to excessive overpressure);
•Organoleptic analysis (sensory verification);
•Physico-chemical analysis (verification of the alcohol content and weight of dry matter);
•The pomace is received in the distillery immediately after pressing.
They are stored in vacuum-packed food plastic bags at a controlled temperature and distilled within 15 days of their receipt. The wine is the raw material to produce brandy.
It is made from Italian white or red wine grapes, in particular from Lazio, Toscana and Puglia; it is purchased from external suppliers and is selected according to the following principles:
•It must be produced and acquired within 30 days of the harvest;
•The vinification took place in steel or wooden or jars fermenters with the submerged cap method
•Throughout the winemaking process, no sugar, alcohol, cooked must, clarifier (albumin, gelatin, casein, bentonite, etc.), vegetable extract (tannins) and stabilizer were added;
•The wine has a maximum alcohol content of 15%.
From this process, unique distillates are obtained thanks to the variables in the selection of raw materials, the distillation process and the skill of the master distiller.