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| GIORGIO TOSO: il maestro dell'alambicco più famoso d'Italia |
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“Good
quality must, a good alembic and a good flame: these are the
simple secrets of a good grappa. As well as this there is also
the desire to make it. The desire that gets me out of bed each
morning before sunrise to prepare the first batch of the day”.
Distillation is carried out using the direct flame process;
this is the only distillery in the world that still uses this
method. It means that the boiler in which the water and must
are boiled to extract the alcoholic vapour is in direct contact
with the flames. The flames are fed with “bricks”
of compressed, dried must that are left over from last years
production. The vapour passes through the copper alembic, “a
jewel, it is over 80 years old and works like a Swiss watch,
one of the good ones”. The vapour condenses along the
coil and transforms into little drops of grappa. This grappa
then passes through a series of tubes and taps and is directly
collected into 4 different kinds of wooden barrels. It rests
in these barrels for at least 2 years. continue
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The fresh must, taken from freshly
crushed grapes is kept in
underground silos as deep as 7
metres. |
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