The grappa that flows from the still, once cooled to a temperature of 20 oC, passes through the gauges, special meters of the obtained liters that are subject to customs seals, and goes directly into steel tanks.
At the end of each batch produced, customs officials open these tanks and extract samples of spirits destined for the relevant Customs Interdepartmental Laboratory, which analyzes them and certifies compliance with the strict methanol limits and other values required by law to qualify the product as grappa.
Once these checks have been passed, the spirit becomes available to the winery, which can store it in steel tanks or allocate it for maturation in wooden barrels. Aging warehouses can be entered only in the presence of the customs officer, who oversees the product entry and extraction operations, certifies the quantities and dates, and seals the premises upon exit. During the aging period, the warehouses, in the absence of the officers, remain unavailable to the company.
