The grappa is a perfect, bright, and transparent color.

Olfactory sensations: dry plum, wild flowers, and a touch of jasmine.

Tasting sensations: Pear, and dried grapes at the forefront of the pallet. It evolves a broader spectrum with green hot spice and herbs on the mid pallet and lingers on with a long warm aftertaste.


Technical specifications

  • Grapes

    organic Nerello Mascalese

  • Vineyards Location

    North facing slopes of mount Etna, SICILY

  • Production process

    The freshly-pressed skins, stems, and seeds of grapes grown on DOC ETNA vineyards located by Passopisciaro and Randazzo at an altitude of 800 – 1.000 m. above sea level were immediately compressed for 0 oxygen allowance so all aromas were kept intact.

  • The pressed skins, stems and seeds were put in the still in parts (450 kg at a time), and very slowly taken to a temperature of around 76° for the alcoholic evaporation. The ‘tale’ and ‘head’ of the distillation was discarded while the central part was aged for 7 months in stainless steel tanks. It was then diluted with mountain water to arrive at an Alc. of 45.5% Vol.

  • Still Type

    Wooden fired Open Flame copper pot still

  • Aging Process

    Aged in steel for 7 months

  • Alcohol


  • Total Production

    318 bottles 0.5l.

  • Distillery

    The ancient family distillery Distilleria Giovi in Valdina (ME)
    Head Distiller: Giovanni la Fauci



The grappa is a great post-dinner or lunch digestive. To add a twist to the experience, try a dark piece of chocolate on the side or a mature red cherry. Either way, it is an excellent digestive to finish off a great meal. Enjoy!