Grappa Castello di Grillano


Once the fermentation process is completed, the fermented ‘vinaccia’ (the compressed grapes’ skin) reaches the alembic still. When the alembic is full, the “Distillator Master” permits warm water to go through the moist skin of the vinaccia. This process allows the vinaccia to release the alcohol previously produced during the fermentation process. Thanks to the efficiency of the distillatory chambers and to the quality control systems, the ‘heart’ of the vinaccia can be distinguished from the head and the tail (i.e. at the beginning and the end of the distillation process respectively) by its unique aroma and soft texture.