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The Museum of Wine and Grappa shows historical equipment used in the early years of grappa distillation. The modernisation of grappa distillation is relatively recent, probably in 1979 in Northern Italy. Initially it was carried out by direct flame but soon the advantages of a bain-marie or steam distillation to obtain a better product became ...
1968 Transfer into new offices in Brancolino. The distillery operates six water bath stills increasing production to about 100,000 bottles annually. 1978 Control of the distillery passes to the second generation of the family consisting of the four heirs: Elena, Erino, Stefano and Andrea Marzadro.
The raw material from which Grappa is made is the grape pomace, the skin of the grape, and what is left after the grape is crushed in order to make wine.The Poli Distillery gathers the grape-pomace from an area that ranges from Bassano del Grappa to the hills surrounding Marostica and Breganze, lands historically famous for the cultivation of grape vines and for the production of Grappa.
Sold for: $558,000. With only 600 bottles ever produced, this blended red wine marked the final harvest before the vineyard’s old vines were uprooted.Made during the tail end of World War II ...
It has been produced and bottled in Bassano del Grappa, in the northeastern part of Italy, since 1779. Nardini has two distilleries and a bottling facility. It has 25% of the total market share and an annual production of 4 million bottles which are exported to markets including China, Australia, the United States and Japan.
A glass of grappa. Grappa bottles should be stored upright. [5] Usually, Italian households serve grappa frozen, giving it an icy, crisp taste, while the Instituto Nazionale Grappa recommends serving young grappa at between 9 and 13 degrees Celsius, and riserva at around 17 degrees.
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