The Grappa or, for us Sardinian, “Filu ‘e Ferru”, is the brandy made from the skins of the grapes once they are separated from the juice, together with a possible amount of deposits of wine. This raw material is produced exclusively from grapes grown and vinified in Sardinia. The name “Filu e’ Ferru” comes from an old rumor according to which the abusive brandy distillers hid this drink underground, and the only element that allowed its identification was an iron wire (“filu e’ ferru”).
The distillation process begins by filling the boiler with the raw material (phlegm or wine) and ensuring its heating; once started, this process allows the evaporation of different substances, even those which will be eliminated in order not to compromise the quality of the distillate. The first part of the distillation takes the name of “head” and aims at eliminating harmful substances. The second part is called “heart” and it consists of all those substances whose boiling occurs between 78.4° C and 100°C and which are considered positive for the organoleptic quality of the distillate. The final part, called “tail”, is composed of the substances whose boiling point is over 100°C and that confer bad aromas and flavors to the distillate (and therefore they must be eliminated).
A subsequent stabilization with pure water obtained by the process of osmosis, which reduces the amount of alcohol to the desired values, and with a further refinement in stainless steel tanks or chestnut barrels for a few years, complete the production cycle of the products offered for the market Ho.re.ca.
Our Grappa di Vernaccia, for example, is matured at least two years in chestnut barrels that contained Vernaccia wine for at least ten years: this is a process that gives the color, the softness, the finesse and typical fragrance of a world class product.