We live in the Veneto region, which has a very long history of grappa (or acquavita di vinaccia) production. We don’t make it every year, but when we do it is produced from the pomace (leftover grapes and seeds) of our best wines. After the wine is racked, the pomace is brought to Italy’s smallest grappa distillery. Here, Carlo Gobetti and son oversee the distillation of our small batches of grappa, according to the highest quality standards.
We produce only “Grappa Giovane“, meaning grappa that has not had any aromas added, and has not been barrel aged. Our grappa’s aromas come purely from the varieties of grapes we use, and the fermentation process.