How to make the grappa?
The quality of the product, a trip on the distillery of Pojer e Sandri
“Grappa is a serious thing. It’s like Pizza and Pasta: Grappa described Italy in the world”
Quality born step by step and cannot be improvised
The combination of all these innovations, the quality of the marc (pressed in the absence of oxygen) and the very tight schedule for transforming the raw material into the distillate, make it possible to obtain extraordinary grappas.