Over the years we tried different ways to remove them: with a pitchfork, with manual sifters, with destalkers… If I only think of what my brother Andrea and our chief craftsman Bruno Pajetta came up with! The stalks could not be left together with the skins because they can confer an unpleasant grassy taste to Grappa, so it was imperative to take them away.
Once you’ve removed the stalks manually, you must make the skins ferment so that sugar turns into alcohol. It also took us a few years to learn how to make the torcolato grape marc ferment correctly, experimenting with the most diverse techniques.
It is not easy to make sweet grape marc ferment in December, with that cold. Years of experience taught us how to run a controlled fermentation and obtain a distillate with complex and elegant aromas, the most outstanding ones being raisins, dried fruit, ripe apricots, figs, dates and prunes.