Once the aging period in wood or directly in its young state is completed, the Grappa destined for bottling is extracted from the warehouses to be transported to the Mestrino plant.
Some very important production operations take place here in terms of their impact on the sensory characteristics of the spirit that will reach the final consumer: the reduction to the desired alcohol content by adding demineralized water, the possible addition of sugar (max 2%), and the refrigeration and filtration of the distillate. At this point, the grappa is ready to enter the modern bottling line, where the process is fully automated: ranging from the entry of pallets containing empty bottles to the collection and transport to the warehouses of pallets of finished product cartons destined for subsequent marketing.
Special packaging, where manual effort is required, takes place in a special company department. The rigorous international food certifications IFS and BRC provide additional quality assurance on the company’s operating standards.
