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THE DISTILLERY

between history and sustainability

The still and the barrel cellar form the two indispensable places throughout the entire production cycle.

In the first, the delicate act of distilling our precious spirits is carried out, with the use of meticulously selected raw materials. In the barrel cellar, however, the ageing process takes place, where the interaction between the liquid and the wood allows the spirits to absorb new flavours and aromas, embellishing the final result.

The still

Found in Valle d’Aosta along with a few others, our discontinuous bain-marie still represents the true production heart of the company. Thanks to its slow and gentle extraction, in fact, bain-marie distillation allows the raw material to be enhanced without exposing it to direct flame or currents of steam, thereby extracting all the fragrance and aroma of our botanicals.

The barrel cellar

The company’s barrel cellar is dedicated to Guglielmo Levi, founder of our Distillery.

This place houses the wooden barrels inside which the ageing process of our spirits takes place, with full respect for tradition.

In addition to the space set aside for the ageing process, part of the barrel cellar houses a cosy training room, inside which the history and development of grappa is illustrated. This is also thanks to the presence of valuable historical artefacts, such as a mobile still belonging to the Levi family dating back to the 19th century.

The Sustainability

We believe that working in synergy with the environment does not only mean taking care of the territory, but also limiting our impact on it.

This is why our production plant is among the first in Italy to use a very modern distillation technology: instead of using gas to heat the stills, we use electricity generated by more than two thousand square metres of photovoltaic panels located near the company.

Furthermore, the distillation plant can count on a modern automatic grape marc loading system, which enables a careful selection of raw materials and, as a consequence, results in a better yield in terms of product freshness and quality.