The distillation

Pomaces are distilled only during October and November in order to obtain the most of the typical freshness and fragrances of the vines.

Pomaces, all coming from Piedmont, are carefully selected and purchased immediately after vinification. Distillation starts right after. We process pomaces such as ruché, moscato, nebbiolo da barolo, grignolino, malvasia di casorzo, brachetto, barbera, chardonnay and freisa.

We have been using the traditional low pressure discontinuous steam-operated distillation method since 1846.

Our grappa, because of the typical features of the process, is characterized by an almost total absence of methanol and great digestibility. Our particularly slow distillation process and the use of the freshest pomaces assures the premium quality of the product.

Filippo Mazzetti, together with his sons Alessandro and Fabrizio, personally purchases the pomaces from many of the most important local wineries of Monferrato, Langhe and Asti and performs the quality assurance process on it.