To get to the heart of the grapes, you need to perfectly distill the spirits. Grappa Montanaro since 1885….

Who invented Grappa?

An entire population: the Italians!

Distillation is an ancient practice that can be traced back to the first century AD. However, the distillation of alcohol may have been successfully completed by the School of Salerno in the 12th century.

Fractional distillation (the method used by Montanaro) was developed by Tadeo Alderotti in the 13th century. However, distillation useful for producing beverages was not discovered until the eighth century, and it likely took about two more centuries for the technology to travel from its home in the Levant and Persia to Italy (likely by route of the Crusades).

Around 1300-1400 AD, however, the introduction of water as a coolant in the distilling equipment made it possible to produce a substantially larger amount of distilled wine. Around 1600 AD, the Jesuits in Spain, Italy and Germany studied and codified the techniques used to produce brandy or grappa, and their methods were used until recent times.

The modernization of grappa distillation is relatively recent, probably in 1979 in Northen 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 obvious. Modern refinements include the use of varietal grapes and aging in casks of various types of wood to improve the flavor of the liquor. Oak is the most used, but some high end grappas, are aged successively in cask of oak, acacia, ash and cherrywood.


How do we make Montanaro Grappa?

 Once  chosen the best gapes marcs we separate them by each varietal group, and then distill them separately.
Each Alembic is loaded with 300 Kilos of  grape marc (which will be come  15 to 30 liters of grappa, according to the yield).
In each Alembic, the steam is introduced at very low pressure.
Every 50/60 minutes the temperature is controlled manually, and then open the valves which discharge fusels in the distillation column.
In the column of ditillazione occurs the further separation of water and alcohol. The result is a product of 78 ° / 81 ° alcohol, which has kept the fragrance and tastes of a typical “discontinuous” distillation  highly crafted.