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South Tyrolean grappas and distilled brandies

Those who only drink water have a secret to hide

Our winery does not just produce wine, but also refined grappas (Marc) and distilled brandies. In our distillery, our marc is refined to produce single-variety South Tyrol grappa and Venosta Valley apricot and Williams pear distilled brandies.

Marc/Grappa

The grapes are pressed, the must becomes wine and the marc is fermented in large cases and then turned into grappa. The distillation process begins after 10 days and consists of two stages: the first distillation produces the raw brandy, while the second one is the refinement process (head, heart and tail), during which only the heart is used, stored for 2-3 years at a high percentage.

Grappa Pinot Noir

Grappa Pinot Noir

Aromas: discreet chocolate flavour
Character: full body to the palate

Grappa Sauvignon

Grappa Sauvignon

Aromas: fruity aromas of gooseberry and blackcurrant
Character: pleasing to drink

Grappa Gewürztraminer

Grappa Gewürztraminer

Aromas: cloves and rose
Character: delicate, soft finish

Grappa Riesling

Grappa Riesling

Aromas: Spicy aroma and discrete hints of peach
Character: persistent finish

Distilled fruit brandies

Apricot brandy

Apricot brandy

Aromas: Strong and elegant apricot flavour
Character: delicate, fruity and melodic finish

The apricot brandy is produced with apricots from the Venosta Valley harvested when fully ripe. After harvesting, the apricots are pitted and left to rest in the cellar (fermentation for ten days). This is followed by the distillation process, which is the same as the one used for our grappa.