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Grape used for vinacce: exclusively Pallagrello Nero
Soil: clayey and stony
Location of vineyard: Castel Campagnano 250 m. above sea level

Planting system: guyot, with 5000 vines per hectare

Harvest: hand-picked in the last 20 days of October
Yeld: 80 quintals per hectare
Distillation technique: virgin vinacce with a discontinuos distillation process, maturing in French oak barriques for a year
Alcohol by Volume: 43%
Tasting notes: the grappa is of a bright amber colour, tending towards tobacco. To nose there are notes of ripe fruit, dried apricots and honey. There is a fine balance between the alcohol and softness on the palate, with a long, aromatic finish.


Mastro grappaiolo is Giuseppe Amato, for three distillers generations in San Giuseppe Vesuviano.