Distilled from pomace, a by-product of the winemaking process found in the winepress after the juice has been extracted, grappa was invented by frugal Italian wine producers endeavouring to extract the last drop of value from their grapes. Read More »
Fil'e Ferru is a grappa made in Sardinia by Bresca Dorada. The name translates as 'iron wire' and refers back to the illicit distillers on the island, who would use pieces of iron wire mark the site of their hidden spirit.
A half bottle of Tosolini's finest grape brandy, Most Ciliegio is so-called because, very unusually, the casks used for maturation are made from cherrywood.
A half bottle of Italian grape brandy from distilling veterans Bepi Tosolini. Mosto d'Uva is the Italian name for the grape juice, before they ferment and distil it.
A special grappa from Tosolini, Frassino refers to the type of cask used for maturation, made using wood from the ash tree rather than the more usual oak.
Domenis, perhaps the finest producer in Friuli, has produced an entry-level grappa that beats a lot of other distiller's top of the range efforts, thanks to its higher strength and delicious creamy texture.