About 25 kg of moist pomace are obtained from the pressing of 100 kg of grapes, allowing us to produce 3 bottles of grappa at the end of the distillation process. What comes out from the wine pressing is the freshly squeezed grape skin, which is still wet from the juice. The result is known as Pomace and the master distiller understands how to capture its special, fruity, full-bodied, smooth aromas in the pot still and transform them into a clear, pure distillate. Bepi Tosolini carefully selects the pomace for its grappa which is distilled within a few days after harvesting. No methods of preserving the pomace can improve the results achieved throughout freshness. The fragrance of the harvest is distilled day and night, with the pot stills working all the time. The fresh pomace is the first ingredient in our recipe.