respecting time

There’s no better distillate than the one let free to follow its own schedule. Delivery times are fundamental, especially when producing grappa. Distilling pomace, in fact, should be done as soon as they’re separated from the wine, for this reason we use specific processes to preserve all of its aroma. The red grape pomace, whose skin have already fermented with the juice, are immediately placed into specific crates inside of a polyethylene bag, sealed air tight to prevent oxidation and bacterial fermentation, then taken as soon as possible to the distillery. As for “virgin” pomace (as in those made from white grapes, where the skin has not yet fermented with the juice) we add a few litres of its own, still fermenting juice before the closure of the bag, waiting at least a couple of weeks in order for fermentation to take place before continuing on to the distillation.

ONLY LONG, SPONTANEOUS FERMENTATION

Our distillates come from spontaneous fermentation: this requires long periods of time, from at least 10 to more than 20 days. The yeasts chosen to shorten the fermentation time always develop an aromatic monothematic direction on top of creating higher temperatures in the fermentation process, which is bad for the aromatic integrity of the ferment. For this reason, we choose only spontaneous fermentation, with controlled temperatures, to obtain rich, complex aromas. Once the fermentation is complete, we immediately proceed with the distillation: any delay between these two phases can be the catalyst for unwanted bacterial and/or acetic fermentations which compromise the final result.

DOUBLE BAIN-MARIE DISTILLATION

Our double bain-marie distillation requires timing and costs that are vastly bigger in comparison to distillations that are either traditional, industrial or artisanal. It takes 8 to 10 times more in comparison to other distillation methods, but only this way we manage to accompany the raw materials through their path in the most natural, kindest way possible.

RESTING FOR ALL THE TIME NECESSARY

The resting time of a distillate is one of the most fundamental components which allows an evolution. Esterification is that chemical process in which alcohol, oxygen and acid fats combine and let the spirit evolve. All of this happens in stainless steel barrels. It’s not an ageing phase, rather a “maturing” of the distillate, without which it would turn out “raw”. Because of this, even when the process is done egregiously, bottling up a distillate as soon as it leaves the pot-still would mortify it, being far from the necessary “grace”. It’s essential to let it rest for at least two to three years (for varieties fit for “precocious” bottling) and in some cases even more than 10 years. Like every other phase, it’s unnecessary to have any kind of hurry: any shortcuts taken to reduce the time necessary would be synonymous with a reduction in quality of the final product.