The Nardini family take sustainability very seriously and strive for zero waste. It would be fair to say that grappa production is a recycling operation. After all, the raw ingredient ‘pomace’ (pressed grapes) is the waste product of winemaking.
After distillation, rather than simply let the spent grape pomace rot as organic waste, it goes into a rotary drying kiln, a long horizontal turning tube with an Archimedes' screw to move the pomace along its length. As the pomace passes along the tube, hot air removes moisture. At the far end the dried grape skins are separated for use as nutritious animal feed while the seeds are collected for grape seed oil production. Absolutely nothing is wasted. After oil production, the dried seeds are used as a combustible fuel.
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