Marolo

"The most important thing is to be close to the vineyards." It is often thought that Grappa is just a distillate made from the remains of grapes, but Lorenzo Marolo is not interested in making a soulless and tasteless industrial product. For him, grappa is above all about bringing out the characteristics of the vineyard and the vintage.

The Marolo family distillery saw the light of day in 1977 in Alba, Piedmont. The distillery's high quality and prestigious status can largely be attributed to Paolo Marolo, who already at a young age wanted to show that enjoyable grappas can be made from a traditional and very rustic drink. Paolo, who worked as a teacher at Alba's oenology school, decided to do everything for the highest possible quality and clean end result by investing in high-quality raw materials, careful work and framework. Paolo has succeeded in creating an artistic combination, the golden triangle of which is craftsmanship, traditional manufacturing methods and modern equipment.

Today, Paolo's son Lorenzo is responsible for the farm's production. The distillery works closely with wineries in different regions, as only first-class mash qualifies as grappa. The grapes for the distilleries are obtained from the Langhe, Roero and Monferrato regions. The distillates are always smaller, so that the carefully selected raw material gets the best of its rights. The purity and aroma of the raw material is important to the farm, as is its quick delivery for the distillation process. Each distillate is distilled in approximately 90 days using gentle bain-marie stills. Distillation is done manually by skilled distillers. Some of the distillates mature in carefully selected oak barrels for years.

The meticulous work is also reflected in the distillery's labels, all of which are handwritten by the artist Gianni Gallo.