For Grappa di JULIA, the carefully selected Italian grapes are first freed from stems and stalks so that bitter substances do not impair the taste.

Then the grapes are carefully pressed, producing must (grape juice) and pomace (skins of pressed grapes). The aromatic marc is the basis of the grappa and is then processed further in the distillery.

In the production of Grappa di JULIA Superiore, the pomace is distilled twice according to the traditional method. The great experience in the high art of distilling guarantees the purity and fineness of the distillate and the always constant high quality.

The distillate, which already has the fine character typical of Grappa di JULIA immediately after distillation, is then matured for many months and thus achieves its perfect maturity and harmony.