Grappa is the Italian distillate par excellence and is obtained exclusively in Italy from the distillation of fresh grape skins. It represents a heritage inextricably linked to our territory and is a symbol of our country's history and culture.
Over time, Italian grappa distilleries have been able to refine their production techniques, developing their own method and style, to offer a distillate that today boasts great facets, all waiting to be discovered.
Our innovative production method is the secret behind the Castagner style. Every step, from the treatment of the grape skins to their distillation and the ageing of our grappa, is designed to create high quality distillates with a smooth, modern and international profile.
01.
The freshness of the raw material is crucial. That is why we receive the grape skins from the cellars and process them immediately after racking.
02.
For the treatment and storage of raw material we have developed two revolutionary methods: “Buccia Pura”, to separate the grape seeds and pedicels from the white grape skins and distil a raw material without woody parts, and “Grappasystem” to operate a controlled fermentation of the marc that is stored in plastic tunnels and protected from oxidation and bacteria.
03.
The main part of the production process is distillation, which takes place through highly technological continuous and discontinuous plants.
04.
At the end of the distillation process, a grappa of about 75-80 degrees alcohol is obtained, which is collected in steel tanks. This is where maturing takes place, which can last from 3 to 6 months and is aimed at consolidating the organoleptic profile of the product. After the ageing period in stainless steel, the white grappas must be diluted with water and then cold filtered to stabilise the product.
05.
Barrel-aged grappa continue ageing in small cherry and oak barrels for a period ranging from 12 months to more than 20 years. The Castagner distillery's barrique cellar now boasts over 3000 barriques.
06.
Through three highly automated bottling lines, the finished product is bottled and ready to be sold. Each stage of the process undergoes rigorous quality control tests.
Since the first Regulation in 1989, it has been established that the name Grappa can only be applied to distillates from grape pomace produced in Italy. Whether it is a blend or a single grape variety, grappa is born crystal clear and is defined as “giovane” (young).
The year 2016 marked an important milestone: grappa has become a geographical indication and rules regarding aging have been clearly defined. A grappa is defined as “invecchiata” (aged) when it is aged for at least 12 months in wood, “riserva” when the months of aging in wood become 18.
The term “barrique”, on the other hand, can only be approached if for at least half of the time the product rests in small barrels, typically 225-liter barrels, called barriques.
The French call it part des anges, the English angel’s share.
We are talking about the percentage of distillate loss that occurs through evaporation during the barrel aging period.
On average for a grappa, the drop is 4 percent a year but varies depending on the type of barrel and time in wood.
In about 10 years, 40% of the initial content is lost through evaporation.
In about 10 years, 40% of the initial content evaporates and is lost
at least 12 MONTHS in wood.
at least 18 MONTHS in wood
*if time is expressed in YEARS, they should refer to the minimum aging time
The term “in barrique” can only be associated with aging if the grappa actually rests in this type barrel for at least half the time.
As for wine, more attention is finally being paid to the tasting of distilled spirits today.
Castagner has applied its innovative approach also into the design of two goblets, created for the modern tasting of its products.
The “Ellisse” goblet is specially designed for white grappas that should be served cold at 8-10 °C. It is ideal for preserving the freshness and fragrance of the aromas that tell the story of the grape varieties of origin, without heating the distillate with the warmth of the hand.
The “Bolla” goblet, on the other hand, is a wider balloon-type glass indicated for long aged grappas, which, by promoting oxygenation, allows the notes of sweet spices and the elegance of the scents of the wood of the barrels in which the grappas have been aged to be diffused and thus better savored.
Today, the wide variety of grappas allows for intriguing pairings with desserts: we suggest to serve the smooth white grappa cold with a fruit salad or a bowl of fruit ice cream, while the aged grappa is perfect with chocolate desserts or in the company of a good cigar, for an end of the meal with a Made in Italy taste.
This combination and the famous ritual of “rasentin” have distant origins in our cultural tradition. And if for some grappas the combination is still valid today, as for example for grappa Veneta, with its distinctive and strong character, for others such as the soft whites or aged ones we recommend always tasting grappa before coffee, to best capture every nuance and sensory note.
