Aged grappa

A few months after the end of the distillation season, the owners of the company choose the batches of grappa with the best characteristics for ageing.
In the presence of an official from the Customs Office, these batches of grappa are put in wooden barrels and left in a storeroom to age.
These grappas are left in a cellar to mature over many years and are sealed by the State.
The distillery uses barriques, tonneaux and kegs of various sizes, and generally prefers to use those made out of oak for short-term ageing, and acacia wood for longer periods of ageing.