The best classic Piedmontese grappas

Discovering the best Piedmontese grappas and learning how to taste them

Piedmontese grappas tell the story of a centuries-old tradition of artisanal distillation. The quality of the pomace that reaches the alembic stills is preserved by a flowing steam boiler system, often preferred over the continuous cycle distillation systems in use in the vast majority of contemporary distilleries.

Grappa bianca
 In 1739, the Corporation of Confectioners and Distillers of Turin was born. This organization of professionals was evidence of the regional experience and the passion of local producers eager to defend the made in Italy. Nowadays, a Piedmontese tasting experience should include the best classic grappas, unique distillates that together with wine best represent the magic region of Piemonte.
Our Grappas

Grappa di Arneis

The Piedmontese Grappa di Arneis owes its delicate and persistent notes to the distillation in copper alembic stills and aging in stainless steel tanks. With an alcohol content that fluctuates around 40% by volume and a limpid and crystalline consistency, Grappa di Arneis pairs excellently with soft and sweet milk chocolates and dried fruit.

Grappa gialla

In the tasting experience, the bitter almond aftertaste gives a pleasantly dry tone, ideal even for the first approaches to the eclectic personality of classic Piedmontese grappas. The flavor is rich and fresh with bright herbaceous nuances. We recommend serving it at a temperature between 9 and 12° in the traditional tulip-shaped glass.

Grappa di Bonarda

Grappa di Bonarda is the result of a long single variety distillation. The careful production with “bain-marie” technique creates a distillate with ethereal and brilliant reflections and diamond nuances. In the mouth, it is fruity and persistent. If served at a temperature of 13-18° in a tulip glass, Grappa di Bonarda envelops the palate with a sensation of balance, harmony, and freshness over time. Among the Piedmontese pairings par excellence, Grappa di Bonarda goes well with dark chocolate.

Grappa di Moscato

Grappa di Moscato comes from the distillation of the pomace of the famous Moscato d’Asti, one of the best Piedmontese white wines exported abroad. The pomace is collected in the prestigious Langa Astigiana, between the historic areas of Alba and Asti, and then refined for long periods in stainless steel tanks. With an alcohol content of 40% by volume and aging in oak barrels that gives intense aromatic notes, Grappa di Moscato enchants the most refined palates with its soft and enveloping flavor, rich in fruity notes.

Selezione di grappe

 The finish of Grappa di Moscato is sweet and persistent, ideal for enhancing combinations with dried fruit, nougat, almonds, chocolate, and long-aged cheese. With its unmistakable straw yellow color, this distillate should be served at an approximate temperature of 18 ° in the traditional tulip-shaped glass or the stemless glass (cognac model).

Grappa di Nebbiolo

Grappa di Nebbiolo comes from the distillation in alembic stills of Nebbiolo pomace, often harvested in the last weeks of October in the region of Langhe. With an alcohol content of about 40% by volume, the refinement of this Piemontese grappa takes place in stainless steel tanks and in small oak barrels that enhance its bouquet and flavor. Its suggestive amber color recalls the orange nuance of the grapes used for the production of renowned Nebbiolo-based wines like Roero, Barolo, and Barbaresco.

The scent is fruity with light floral notes. Its highly intense flavor and persistent finish confer to the distillate an easily recognizable character and make it the perfect combination for milk chocolate and dried fruit. We recommend serving Grappa di Nebbiolo at a temperature between 9 and 12 ° in a tulip glass.

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