The Pisoni Distillery is one of the oldest in this region. The method adopted is the “discontinuous system”, which means that the copper still is loaded and unloaded every time the process is over. Thanks to the particular climate of this area the grapes reach a good level of acidity which will preserve the bouquet of the grapes during the fermentation and distillation.

The alambicco plays a relevant role in the Grappa production. Since over half a century the Pisonis follow the “bainmary” system, invented by Tullio Zadra, a famous distilleries maker. The secret is that the grape marcs are distilled very slowly and gradually with water steam and no direct heat. The steam is enriched with all the alcohol and flavour of the grapes. The final result is a fine, smooth and delicate Grappa. This peculiar method – not very used in other regions – takes much more time, attention and patience compared with the direct heat systems or continuous stills.

The burnt grapes are then used to fertilize the soil: the cycle of the grape life is thus complete. Everything is given back to the land. Several type of Grappa are produced, according to the type of grapes. Head master of the distillery is Arrigo Pisoni, president of both Istituto Tutela Grappa del Trentino (Institute for Promotion and defence of Grappa Trentina) and Istituto Nazionale Grappa (National Grappa Institute).