Grappa・Romano Levi 2002 01

Romano Levi was born in 1928.

On average, 15-20 600-700L barrels are distilled per year.

The Levi distillery was founded in 1925 by Romano's father, Serafino Levi.
However, just a few years after opening the distillery, which had been his long-cherished dream, Serafino passed away prematurely.
After losing his beloved mother in a bombing raid in 1945, he began distilling himself.

A pre-war direct-fire distillation machine inherited from his father (modern distillations are not direct-fired,
There is a water-filled area between the heat source and the ingredients, and the steam from that water heats the ingredients.
They use a system similar to a hot water bath and stubbornly stick to traditional manufacturing methods.

The fuel is vinaccia (grape pomace left over from winemaking) after distillation.
The water is removed using a torchio (a wooden grape-pressing machine),
The vines are dried outdoors for 2-3 years and the ashes are then spread on the vineyards.
The vinaccia we use comes from producers such as Gaja.
Nebbiolo Vinaccia is mainly used.
Levi dug two huge holes in his garden and buried the grape skins.
They dig it up little by little until April or May of the following year and use it for distillation.

The storage pits are covered with sand to remove air and prevent decay.
In this region, where the temperature drops sharply after the harvest, the pomace is stored in a natural refrigerated state until spring.
The distilled grappa is poured directly into barrels.
It is aged in a cellar for one to ten years (some may age for more than 20 years).

Depending on the type of wood used in the barrels, the age of the casks, and the age of the casks,
The finished grappa can come in a variety of colors.

Product name: Grappa Romano Levi (hand-painted bottle)

Producer: Romano Levi