Distillation
From grapes to distillate
SINCE 1943 WE HAVE FOLLOWED EVERY STEP OF THE ARTISANAL PRODUCTION OF OUR DISTILLATES
Skills and care are required to separate and select the “Buon Gusto” from the rest of the distillate; the Heart is essential in the grappa production. Heads and Tails are discharged and only the Heart will become Grappa Tosolini.
Time frames
THE ARTISANAL DISTILLATION
FROM THE VINEYARD TO THE BOTTLE, AN EXCELLENT DISTILLATE IS THE RESULT OF OVER 2 YEARS’ ARTISANAL WORK
The slow processes and the limited production using traditional equipment have marked the quality for almost a century.
VINEYARD
6 months to obtain ripe grapes
GRAPES
2 months of harvesting
PRESSING
4 hours of gentle pressing to maintain the pomace moist
POMACE
In 5 days, the pomace ferments and its sugar is transformed into alcohol ready for distillation
DISTILLATION
2 hours to obtain the alcoholic vapours in the artisanal Friulian hand-operated pot stills
CUT
2 hours during which the Master Distiller separates “The Head, the Heart and the Tail” of the distillate
FILTERING
Grappa is freezed at -18°C for 24 hours and then filtered to obtain a distillate
free of impurities
AGEING
12-18 months ageing in barriques or stainless steel tanks