Family crafted
Family crafted

Crafting grappas and liqueurs

The Tosolini family can claim to have dramatically influenced grappa, transforming what was once a crudely distilled cheap rough spirit.

When Bepi Tosolini started distilling in 1943 he made two distinct changes to traditional grappa production:
1. Commissioning and then using his own design of alembic steam stills. These stills do not burn the vinaccia.
2. Ageing his product in ashwood vats rather than traditional oak casks, so producing clear rather than amber coloured grappa.

When Giovanni, Bepi's oldest son, joined the company they also moved to only distilling fresh vinaccia. Unlike most other grappa distillers, Tosolini don't store vinaccia, they distill freshly pressed vinaccia during the harvest. When the harvest is finished, so Tosolini finish their distillation.

ency 21 image

vinaccia

There are more aromatics when skins are still fresh. Stored vinaccia tends to deteriorate with vinegar-like high acidity, mould and oxidisation. As Giovanni says "The still gives what you put inside. We were the first grappa distiller to only distill fresh vinaccia. While other distillers were trying to find ways to preserve stored vinaccia, we purchased more stills so we only store vinaccia a maximum of five days. Others store vinaccia for five months."

ency 19 image

During the harvest, Tosolini operate their eight steam pot stills day and night. Each still holds 400 kilos of vinaccia packed into steel cages which are lowered into the stills. Each cage has three layers of vinaccia with a space between each layer allowing the steam to evenly contact the vinaccia.

ency 84 image

looking down into one of the 8 steam stills

ency 80 image

layered vinaccia cages in front of steam stills

The steam rises from holes in the bottom of the still through the four layers of vinaccia, as it does so extracting alcohol and aromatics which rise up through the still to be directed to the base of a column still. Here the vapour is further heated to pass though the column where the desirable alcoholic compounds are separated from the heads and tails.

ency 85 image

The eight stills work in two sets of four with half the stills being cleaned out from the previous distillation and re-charged with fresh vinaccia, while the other four are operating. This allows these eight discontinuous pot stills to continuously charge the four columns stills.

ency 11 image

The columns are packed with short pieces of narrow bore copper tubing (not plates) which mean these relatively short columns act on the vapour as if they are much taller.

ency 99 image

Single variety grappas are distilled in a pair of bain marie stills, heated by boiling water rather than steam. The boiling water sits in a jacket surrounding the still. The vinaccia (skins) are placed in the still with some grape must (fermenting grape juice) from the same varietal. This small amount of must provides the moisture needed for distillation and adds further richness to the finished grappa.

ency 38 image

A rummager in each of the two 150 litre capacity stills keeps the vinaccia moving to prevent burning during distillation. The bain marie stills charge a column still with eight plates where the grappa is rectified.

ency 32 image

column still fed by bain marie stills

Giovanni and his son Bruno oversee distillation and make the crucial decisions to vary the temperature and speed the stills run at depending on the variety being distilled. The different grape varieties ripen and are harvested at different times, hence they don't arrive at the distillery all at once.

After distillation, the grappa needs to rest for many months prior to blending and bottling. This may be a few months in stainless steel vats for young grappa, to at least 12 months in ash or oak casks for aged grappa, to over 18 months for reserve stravecchia grappa, with a small amount of grappa aged 15 - 20 years.

ency 97 image

Tosolini also operate three steam heated pot stills. Originally from the 1950s, these stills were formally used to distill brandy but stood unused until the 1980s. Giovanni had the idea to use these to produce a product which Tosolini call "Most". Basically a grape eau-de-vie, Most is only distilled from grape must (only juice separated from solids). It's worth emphasising that this grape must is still fermenting with only 3 - 4% alcohol. It is not wine!

ency 79 image

Most is double distilled with spirit from the first distillation around 30% alc./vol. and the result of the second distillation being 70 – 73% alc./vol.. Most is rested, blended and reduced to bottling strength with purified water.

All the water used at Tosolini comes the distillery's own 250 meter well which draws on a natural spring fed by water from the Alps.

ency 56 image

bladder press

Importantly, Tosolini are equipped as a winery with their own bladder press. Grapes come into the distillery from both their own and other vineyards to make Most, and also to produce the grape must used in the distillation of their single variety grappas.

ency 80 image

1950s botanical steam still

Besides grappa and Most, Tosolini produce a wide range of amaro and liqueurs. These are made with extracts produced in small batches by infusing and distilling herbs, spices and fruits. For example, hand-peeled fresh bitter oranges are one of the 15 botanicals used in Tosolini's amaro. The fresh skins are macerated in beet neutral alcohol for one week. The peels are then separated from the infusion and steam distilled in a dedicated 100 litre botanical still which dates from 1955 to extract further aromas. The distillate and maceration are then blended together. No colouring is used in any Bepi Tosolini product with colouring being entirely natural and resulting from infusion.

ency 95 image

Bitter orange peel infusion

Across the various grappas, single varietal grappas, Most and their liqueurs, Bepi Tosolini produce around 50 different products. The family are constantly working on new ideas, experimenting and testing. There are bound to be more products added to the range, but whatever they make it will be all natural and produced by infusion and distillation of botanicals.

ency 96 image

ground coffee beans prepared for infusion

Crafting grappas and liqueurs image 1

Distillerie Bepi Tosolini

Status: Operational
Established: 1943
Owner: Tosolini Family
Capacity: 45,000 to 50,000 cases per year
Visitor Policy: Visitors by appointment only
Tel: +39 (0)432 664 144
Website: Distillerie Bepi Tosolini
Address: Via della Roggia 20, Povoletto, Provincia di Udine, 33040
Bepi Tosolini Grappa di Moscato image

Bepi Tosolini Grappa di Moscato

A single varietal grappa from Bepi Tosolini, distilled exclusively from the pomace of Moscato grapes.

Bepi Tosolini I Legni Rovere image

Bepi Tosolini I Legni Rovere

Matured in medium roast, first fill, 225 litre Allier French oak casks, this grappa is made from a blend Cabernet, Refosco, Merlot, Friulano and Moscato

Amaro Tosolini image

Amaro Tosolini

A Mediterranean styled amaro flavoured with extractions from 15 alpine and Mediterranean herbs, most notably Gentian, hand-peeled fresh bitter orange peel

Bepi Tosolini Fragola image

Bepi Tosolini Fragola

Fragola is made by infusing tiny wild strawberries (fragoline di bosco) in alcohol and strawberry distillate for at least four months. Some 50 or so berries

Bepi Tosolini Luna Nera image

Bepi Tosolini Luna Nera

Luna Nera, meaning black moon in Italian, is a fittingly dark liquorice liqueur made with liquorice extract (10%) from Italy's Calabria region.

Bepi Tosolini Grappa Smoked image

Bepi Tosolini Grappa Smoked

A blend of grappa traditionally made using bain-marie stills from Friulian red grapes, then matured in French oak barrels in the Tosolini family's cellar.

Bepi Tosolini Grappa di Cabernet  image

Bepi Tosolini Grappa di Cabernet

Made from the pommace of Cabernet Sauvignon from grapes grown in the hills of Friuli Venezia Giulia. Bepi Tosolini use traditional manually controlled

Bepi Tosolini Limoncello image

Bepi Tosolini Limoncello

Flavoured with an infusion of peels from Amalfi yellow summer lemons and green winter lemons from southern Italy.

Bepi Tosolini Myrtil image

Bepi Tosolini Myrtil

This liqueur from Tosolini is flavoured with wild myrtle blueberries infused in neutral alcohol for four months. Known as bilberries these berries are

Bepi Tosolini Prosecco Grappa image

Bepi Tosolini Prosecco Grappa

Added to the Tosolini range in 2015, this grappa is made using local Prosecco (Glera)grape pomace.

Bepi Tosolini Grappa di Merlot image

Bepi Tosolini Grappa di Merlot

A single varietal grappa from Bepi Tosolini, distilled exclusively from the pomace of merlot grapes.

Bepi Tosolini Agricola Grappa Friulana image

Bepi Tosolini Agricola Grappa Friulana

Made with Refosco, Cabernet and Merlot pomace from the Friuli region, Bepi Tosolini distil within 48 hours from pressing to preserve the intense aromas

Bepi Tosolini Sambuca image

Bepi Tosolini Sambuca

Tosolini Sambuca is flavoured with an infusion and distillation of aniseed.

Bepe Tosolini Vecchio 800 image

Bepe Tosolini Vecchio 800

Distilled in steam heated alembic copper stills using full-bodied red wines from grape varieties including Merlot, Cabernet and Refosco, from Italy's Fruili

Bepi Tosolini GinT image

Bepi Tosolini GinT

To make this delightfully Italian gin, the Tosolini family dusted off an old family recipe and with their distillery being set amongst vineyards rather

Bepi Tosolini Grappa di Pinot Grigio image

Bepi Tosolini Grappa di Pinot Grigio

This single varietal grappa from Bepi Tosolini is made with the pomace from Pinot Grigio grapes from Collio and Colli Orientali del Friuli Venezia Giulia.

Bepi Tosolini Castagno Barrique image

Bepi Tosolini Castagno Barrique

A luxury aged grappa distilled from Toaci grappa pomace and aged in Castagno Barriques – barrels made from Chestnut wood. Presented in a decanter-style

Bepi Tosolini Grappa di Chardonnay image

Bepi Tosolini Grappa di Chardonnay

This single-varietal grappa from Bepi Tosolini is distilled from Chardonnay pomace,