Once known as the “spirit of the poor people” grappa is today an elegant and stylish beverage. The evolution happened slowly, but steadily together with a new way of life in today’s society, also thanks to better distilling techniques. Here in Barbaresco pomaces (the skins of the grapes after the fermentation has happened) are separated from the wine and very gently pressed. They arrive at the distillery still soft and wet, loaded with the flavors and aromas of the grapes. They are immediately distilled, in a matter of hours, so that the aromatic freshness is maintained through the process. A special alembic is used, one that distils under vacuum at 167° F instead of the usual 212° F therefore producing a refined, less harsh grappa. At the end when you taste the grappa the power and structure of Barbaresco clearly shows, but it is tamed by the refined flavors and aroma of the Nebbiolo grapes.