In 1922 Lino Francoli Started distilling grappa in Ghemme in the Italian Alps, thirty years later Luigi and his four brothers would take over from their uncle. Distilling grappa is a strong tradition for the family, who can trace it back to 1875 through five generations.

Tasting Notes

A delicate and well-balanced Grappa made from the pomace of Moscato, Dolcetto, Brachetto and Nebbiolo grapes. Aromas of peach, lemon zest and wildflowers fill the nose, followed by mineral notes and ripe fruit.