The idea to create your own distillates was a long time ago, but the opportunity to start production appeared only in 2016. With the support of two companies DELLA TOFFOLA and SORDATO, Italian companies working in the field of design and creation of integrated systems for the chemical and food industries, of which the most famous product groups : filtration equipment and equipment for primary winemaking, cubes – alambiki and continuous cycle apparatus – distillation columns were designed and installed.
In the process of wine production, squeezes consisting of peel, pulp and grape seed always remain unused. Moreover, much depends on the quality of the marc. And, of course, the production of grappolo begins with the cultivation and selection of the required grape variety. After all, not only the flavor of the future drink, but also its balance, which in turn depends on the level of acidity in the starting material, directly depends on the right choice of a particular variety.
In the production of Grappolo we used two white grapes Traminer and Muscat To create the best wines, grapes are pressed only slightly, leaving up to 30-40 percent of the juice in the pulp. Fermented pomace is subjected to steam treatment under slight pressure, which gives an alcohol-saturated liquid, which is further distilled. Of course, Grappolo, made in a copper alambike, tastes softer and appreciated more expensive.
Young grappolo is bottled immediately after distillation or after a short downtime in containers made of high-quality stainless steel. But the exposure period can not be less than six months before the sale. Such a drink is completely transparent, but has a rather rich taste and interesting smell, and the elegant bottle for grappolo was specially made by the Italian company BRUNI.
Furthermore, in addition to grapes, the company also makes distillates from other fruit and berry crops – pears, dogwood, tuta (white mulberry), quince and plum.