The Master distiller

THE FIRST INGREDIENT IS FRESHNESS

The skin of the newly pressed grape, moist with its juice coming out of the wine press during harvesting: this is the fresh pomace, the primary ingredient of our recipe. The master distiller knows how to capture the special, fruity, full-bodied, smooth perfume of the pomace in the still and transform it into a clear, pure distillate. The Bepi Tosolini distillery carefully selects the pomace for its grappa and distills it within 72 hours from fermentation.

ARTISANAL SKILLS

During distillation, the pomace undergoes a different fermentation: red grape pomace arrives in the distillery already fermented unlike the white grape pomace whose sugar content has not yet been transformed into alcohol. The fermentation of the grape juice takes place without the skins and under the watchful eye of the distiller. In the Bepi Tosolini Distillery, the slow steps and small batch production of the traditional plants have marked the passage of quality time for almost a century. Knowledge and attention are required to separate and select the “good taste” from the rest of the distillate: only the best part becomes BEPI TOSOLINI grappa.
storia

THE HEART OF GRAPPA

We only use discontinuous traditional steam stills with manual control in the distillation stages which do not “burn” the pomace or grape, but delicately transport the alcoholic fumes upwards, preserving the perfumes and aromas until a pure, fine distillate is obtained. The distillate obtained is separated, depending on the alcohol strength, into head, heart and tail and only the heart will become grappa.

AGEING AND BARRIQUES

After being filtered to obtain the greatest clarity and purity, the grappa is left to rest in the cellar for many months. Here, its structure and perfumes are reformed and the optimal level of maturity is achieved to express the best personality. Refinement goes from a period of a few months in neutral steel tanks for a young grappa to a minimum of 12 months in ash or oak barrels for barrique grappa, to over 18 months (and up to 15-20 years!) for Riserva or Grappa Stravecchia.

Small barriques give the distillate extremely appealing nuances of the oak or cherry or plum or chestnut wood varieties. Grappa and Most can, therefore, be rested in barriques or aged for long periods for the joy of connoisseurs.





THE MASTER
DISTILLERS

Presentazione Mobile

THE FIRST INGREDIENT IS FRESHNESS

The skin of the newly pressed grape, moist with its juice coming out of the wine press during harvesting: this is the fresh pomace, the primary ingredient of our recipe. The master distiller knows how to capture the special, fruity, full-bodied, smooth perfume of the pomace in the still and transform it into a clear, pure distillate. The Bepi Tosolini distillery carefully selects the pomace for its grappa and distills it within 72 hours from fermentation.

Presentazione Mobile 02

ARTISANAL SKILLS

During distillation, the pomace undergoes a different fermentation: red grape pomace arrives in the distillery already fermented unlike the white grape pomace whose sugar content has not yet been transformed into alcohol. The fermentation of the grape juice takes place without the skins and under the watchful eye of the distiller. In the Bepi Tosolini Distillery, the slow steps and small batch production of the traditional plants have marked the passage of quality time for almost a century. Knowledge and attention are required to separate and select the “good taste” from the rest of the distillate: only the best part becomes BEPI TOSOLINI grappa.

Presentazione Mobile 03

THE HEART OF GRAPPA

We only use discontinuous traditional steam stills with manual control in the distillation stages which do not “burn” the pomace or grape, but delicately transport the alcoholic fumes upwards, preserving the perfumes and aromas until a pure, fine distillate is obtained. The distillate obtained is separated, depending on the alcohol strength, into head, heart and tail and only the heart will become grappa.

Mastro5

AGEING AND BARRIQUES

After being filtered to obtain the greatest clarity and purity, the grappa is left to rest in the cellar for many months. Here, its structure and perfumes are reformed and the optimal level of maturity is achieved to express the best personality. Refinement goes from a period of a few months in neutral steel tanks for a young grappa to a minimum of 12 months in ash or oak barrels for barrique grappa, to over 18 months (and up to 15-20 years!) for Riserva or Grappa Stravecchia. Small barriques give the distillate extremely appealing nuances of the oak or cherry or plum or chestnut wood varieties. Grappa and Most can, therefore, be rested in barriques or aged for long periods for the joy of connoisseurs.

DISTILLERIE BEPI TOSOLINI
Marsure di Povoletto (UD) Italia
Tel +39 0432 664144 Fax +39 0432 664147
Email: info@bepitosolini.it
P.iva 00157230301
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All rights reserved.
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