Cantine

In the year 1846, in a small village among the castles and vineyards of Monferrato in Piedmont, just before the first independence war, an ingenious man was trying experiments in fermentation. Filippo Mazzetti began his activity in distillation with the remains of the grapes that are rich in alcohol; this is done immediately after the wine is extracted. A colourless and crystal clear liquid full of bouquet started to flow from that first steaming alambic, the liquid was named GRAPPA. In the distillery of AItavilla the great grandson of Filippo Mazzetti, the present Filippo Mazzetti assisted by his wife and sons continues the family activity that has been handed down from father to son for 150 years, becoming almost an art, the art of distilling. Every year in our distillery ,"at the beginning of the century on the front page", we receive the best marcs of the area, grignolino, barbera, freisa...these are the wines that contribute with their characteristics and peculiarities to give birth as many types of grappa. Obtained from very fresh marcs and distilled through steam and copper alambics; the last act is the aging of our grappa in valuable oak barrels, a process preserved and handed down for six generations.