In short, BUNCHES.

A product of the distillation of only the pomace (skins and seeds) of fresh grapes pressed during the mustering process, along with the remaining natural liquid sediment. It can only be called "Grappa" if the pomace is of Italian origin and the distillation process takes place in Italy.

The distillate obtained by boiling wine and subsequently condensing it in the distillation column.

The product obtained from the distillation of grapes, including both the must and the skins and seeds.

The apparatus within which the distillation process begins. After the fresh pomace is placed, the connected steam boiler is activated, and the steam, enriched by the passage through the distilled pomace, then reaches the cooling column via a tube.

Distillate with a higher alcohol content (than the canonical 43°).

Alcoholic beverage characterized by a predominantly bitter taste, used as an aperitif or as a digestive.

The sensorial specificity of a food product resulting from precise taste measurements.

Grappa obtained from aromatic grape varieties (for example Moscato), rich in particular aromatic elements transmitted to the grappa during the distillation phase.

Young grappa in which medicinal substances such as rue, blueberry, licorice or others are infused for a certain period of time, thus imparting their aroma and colour.

Distillation process performed in a double-walled still using the ancient "bain-marie" system. It is primarily used for the distillation of liquid materia prima such as wine.

Typical glass with a wide bottom and short stem for tasting long-aged spirits, aided by the heat released by the palm of the hand.

Cellar at the ideal temperature for storing the wooden barrels in which the spirits are aged.

Grappa that ages through maturation in barriques, i.e. oak barrels with a capacity of approximately 225 litres.

French term for the barrel of wood essences used for the aging of spirits.

Blending of grappas from different grape varieties, expertly blended in the cellar.

Generic name for the brandy obtained from the distillation of wine, after aging in wooden barrels.

Waste part of the distillate (together with the head) condensed in the distillation and cooling column, made up of higher alcohols — the heaviest ones — and other components.

A vertical apparatus (also called a "cooling" or "rectifying" apparatus) in which hot steam from the still encounters many cold plates, resulting in condensation. This is where the three components of grappa (head, heart, and tail) are formed, of which only the heart is retained to become, after dilution with pure water, the distillate to be tasted.

A well-defined area where the excellent production of a specific type of prized grape variety from the reference area is concentrated.

The main part of the distillate condensed in the cooling column. The heart, separated from the head and tail, is the product obtained for tasting, after being diluted with pure water to lower the alcohol content from approximately 75-80% ABV to the final 43%.

Grappa stored in steel tanks and therefore not influenced by the chromatic, olfactory and gustatory characteristics given by aging.

Percentage of alcohol that makes up the reference product (in Grappa it varies, to be correctly consumed and marketed, between 37.5 and 60 degrees).

Distilled exclusively from the pomace (skins and seeds) of fresh grapes pressed during the pressing process, and the remaining natural liquid sediment. The pomace must be Italian, and the distillation process must take place within Italy.

Process for obtaining liqueurs through the maceration of the components.

Grappa that has had a certified stay, inside wooden barrels, for a period of between 12 and 18 months, taking on a more intense color and delicate perfumes and aromas, typical of aging.

A beverage of varying alcohol content, sometimes based on grappa. Essences and components are added to the alcohol base, giving it a distinctive color, aroma, and flavor.

An essential figure, with strong theoretical and practical experience, who supervises the distillation process based on his own refined knowledge.

Distillation process in which the still is fed continuously.

A distillation process in which the still is emptied at the end of each batch and refilled with new pomace. This is the method commonly used in artisanal distillation.

Grappa obtained from specific pomace from a single vintage.

Grappa that expresses an aromatic profile and a “sweeter” residue, given the peculiarities of the grape variety of origin (for example Moscato).

Distillate that has undergone certified aging in wooden barrels for a period of more than 18 months.

Grappa that expresses a more astringent olfactory and gustatory profile, deriving from the characteristics of the grape variety of origin (for example Nebbiolo, Barbera, Arneis...).

A distillate (especially Grappa) that originates from the distillation of a single type of pomace, capable of expressing all the exclusive and natural characteristics of the grape variety from which it derives.

Waste component (along with the tails) of the distillate condensed in the cooling column. The head is composed of methyl alcohol (harmful) and is therefore expelled.

Tall-stemmed glass, used for tasting normally young grappas.

A flavored wine that symbolizes the Piedmontese tradition, made from at least 50% selected Piedmontese wines and an infusion of fine herbs and botanicals, including absinthe. The "Superiore" designation identifies a Vermouth with an alcohol content of 18% or higher. Elegant and balanced, it is ideal for drinking neat and for contemporary mixology.

The combination of grape skins and seeds, collected by the wineries after the vinification of the liquid must, and delivered, very fresh, to the Distillery.

A distillate obtained from the fermentation and distillation of select grains, aged in wooden barrels that define its character and aromatic complexity. The long aging process imparts balance, depth, and smooth, spicy, and toasted notes.