The grape is the fruit of the vine, whose botanical name is “vitis vinifera”. This plant probably first appeared on the Earth about 1 million years ago and, from the time man learned the properties of its fruit, he has cultivated and protected it.
During the vinification process, as a co-product of wine, wineries obtain grape marc and wine lees which are both fully exploited in our distillery.
The marc is simply the solid residue derived from the crushing of the grapes, made up of the skin and seeds and containing alcohol, tartaric acid, polyphenols, aromatic and colouring substances.
Collection, storage and treatment of the marc are fundamental operations for the production of a quality Grappa.
In order to maintain the fresh characteristics until they are processed, the marc arriving at Distilleria Deta is carefully analysed and subdivided based on type before being stored in two large covered warehouses. This prevents the development of bacterial reactions that could block the correct alcoholic fermentation process of the sugary residues, compromising the specific aromatic richness of the marc and consequently the quality of the Grappa obtained from it.
The lees, subproducts of the wine-making process, come in an slimy and liquid form. The slimy lees, called “solid lees” are stored in dedicated buildings, whereas the liquid lees are stored in tanks.
The processing involves mixing solid lees, liquid lees and water in order to obtain a solution with a predefined and constant alcohol and tartaric level so that the feeding of Distillation and Calcium Tartrate Plant is uniform.
Among the raw materials processed at Distilleria Deta, wine certainly plays an important role.
The collected wine is stored in special tanks and, only after a careful analysis of the organoleptic characteristics of the product conducted by the Distilleria Deta in-house laboratory, is it employed in the production of Alcohol for food use or Wine Distillate.