And by good, we mean:


we collect the marc from carefully chosen winemakers who produce great wines that are representative of their terroir.

Fresh and healthy

to guarantee storage, we send special reusable bins to the wineries that work with us. These bins have a small valve on the lid which allows air to escape but not to enter. This keeps the marc fresh and moist for months on end: valuable months that allow us to distil over a long period of time while maintaining our quality standards.


every bin is tagged with a label stating the details of the producer and the type of marc. We know absolutely everything there is to know about each grape marc that we distil: this is how we ensure that the quality of our grappa is always exceptional.

Three types of marc,one result


remaining in contact with the must until it becomes wine; distilling can then take place immediately, because the sugars in the grapes have already turned into alcohol. is usually obtained from black grapes, such as Nebbiolo.


separated from the must immediately after pressing. In order to release its alcohol potential, it must be left to ferment in barrels for a few weeks or months. It is usually obtained from white grapes, such as Chardonnay.

Partially fermented

left in contact with the must only for a little while, so the grape sugars have not yet been fully transformed into alcohol. . It can be distilled immediately or kept until fermentation is complete. It is made from both black and white grapes.

Our family owes everything to steam.

We use a discontinuous still system; a legacy from the past, a time-honoured artisan process the secrets of which have been passed down from generation to generation, from the Master Distiller to his apprentice.


Three is our magic number

The transformation from marc to grappa takes place in three steps:


Each step is meticulously and attentively monitored by our staff and by state-of-the-art technology, to guarantee that the finest quality is achieved throughout.

First distilling

We let the steam flow through the marc to extract all the alcohol. This gives us phlegm, grappa before it is grappa, which is already alcoholic, but not yet of the right strength.




Phlegm naturally contains impurities and oily particles, which is why we cold filter it and distil it the first time to remove the acetic acid.

La seconda Second distilling

We use heat to separate the rich and valuable heart from the other parts, known as the head and tail: only the heart, with its unmistakable aromas and scents, has the honour of becoming grappa


Not just marc

Our distilling plant allows us to distil not only marc but also wine, to make fine brandies, and grapes to make fruit spirits.