Grappa is a distillate of the pomace of grapes. It is made according to the traditional “bain-marie” method, whereby pomace is placed in copper alembics set in steel boilers. The heat produced by the boiling water in the steel boilers, and the steam entering the copper alembics, give rise to the actual distillation process of the pomace therein. During distillation the headings and tailings are removed manually and the result is grappa averaging 75% alcohol by volume. Demineralized water with 0.7% sugar content is added in order to bring grappa down to the desired alcoholic strength. Grappa thus obtained is filtered, cooled down to 16 degrees below zero and then filtered again.