The grape pomace is collected within 24 hours
of the winemaking process and it gets stored
and sealed in underground vats during the
period of time between September and
October. The distillation process starts in
October and lasts 24 hours a dayuntil May.
This basic grappa used for the Tagliatella
version is made in a discontinuous, vacuumpacked steam still. The grappa is thereafter
transferred to the post-modern plant in
Bassano del Grappa where it is brought to its
final stage (alcoholic reduction to 35% and cold
filtration) and bottled.