Italian distilleries

Distillerie Bepi Tosolini

The special secret of the Tosolini spirits will never be revealed outside the generational lines that hand down the art of good drinking. The ancient art of the master distiller Bepi continues to live in the professional commitment of the whole family, from Giovanni, now at the presidency of the company, to his grandchildren Giuseppe, Bruno and Lisa, now engaged full time in sales, marketing and production, to follow in his grandfather’s footsteps. With commitment they have been able to maintain unchanged the rhythms and rules of fining and aging, in order to preserve the aromas and flavors of ancestral Friuli and are at the same time a symbol of continuity and love for tradition. Together, we endeavor to keep the ancient wisdom of the master distillers of Friuli alive, already belonging to his grandfather Bepi, refining it over time with a constant search for quality and purity of the product.

Distilleria e Vitivinicola Miotto

Valdobbiadene is the heart of winegrowing, a great expanse of hills and vineyards. The history of this district tells us of great sacrifices, but also of merry vintages and bunches of Prosecco grapes. MIOTTO is located here.
A place where it is only possible to feel the call of this activity: taking care of grapes, the parents of Prosecco, and the distillation of the fermented grape skins, the parents of Prosecco grappa.
MIOTTO is aware of this importance which has been working in the field of winemaking and distillation since 1889. An activity carried out for generations in an area in wich skill and experience have married art to exalt the must and grape skins.
MIOTTO lives and recalls all the anxiety and enthusiasm of one hundred vintages, experienced through four generations. A long and rich experience and a conquest. Silently and constantly the wind is perfumed by the conscientious preparation and refining of the treasured distillate.
An ancient devotion and a young enthusiasm foster a new and persuasive realization in the noble garden of the wine-making and distilling science in favour of which MIOTTO devotes efforts to continue its
improvement.

Distilleria Pilzer

Since 1957, when our father Vincenzo had the idea to build a small distillery, we have conceived grappa not as a distillate but as part of our lives and we love it. The land where we live and work, the Cembra Valley, helps us with its centuries–old tradition, our preparation about wine pushes us to search for a better and better distillate, the modesty of our father controls easy enthusiasm, the energy and the teachings of our mother follow us in our everyday work. The wise Saverio, who for years has helped us and taught us many secrets of distillation, loved to repeat to us: do not do calculations, we will end up distilling when we are done, woe to be in a hurry.



We are in Faver, an ancient town located in the mid of the Cembra Valley, on the side of a mountain with the picturesque and sinister name of Monte Avvoltoio (Mount Vulture) readily changed by the villagers of Mount Pincaldo. Our new distillery is located in Portegnac at the end of the terroir of the Cembra Valley. It seemed like the most natural place in the world to distill because it is an ancient place of water and home to old mills, with the direct vicinity of Mount Castion or Castrum, as the Latins liked to say, and the place where already the Celts called their spirits.

Distilleria Paolazzi

The Paolazzi Distillery was founded in 1962 in Faver to continue the tradition of the family "lambicar". Faver is a small village in the Cembra Valley, considered by many people as "the cradle of grappa". For a long time, in the Cembra Valley, a risky illegal distillation of pomace has taken place, a resource that allowed the survival of the rural economy, very hard and poor. And it is precisely for this reason that the term "lambicar" takes on a double meaning, that is "the Art of producing grappa" (to distil), and "to lead a life of hardship and effort in the poor rural reality of the past". The paternal grandfather was already the holder of a still earlier than the annexation of Trentino to Italy, when grappa was still measured with the "congial de ram" marked with the two–headed eagle.

In this way, Vittorio Paolazzi, once completed his studies at the San Michele Agricultural Institute, decided to make noble the activity of the "lambicar" of his family’s company farm creating a small distillery. In order to respect the tradition of Trentino and of the Cembra Valley, the discontinuous steam distillation method has been chosen. Today, after fifty years of activity, the small distillery has grown and has accumulated a lot of experience in distilling and in taking care of all those details necessary to obtain quality products, while maintaining typicality and tradition.

Cavalin Distillerie Sas di Cavalin Valerio & C.

Distillati San Giorgiosas

Sangalli Distilleria Srl

Distilleria Del Barbaresco S.c.r.l.

Distilleria Sassolino Stampa Sassuolo Srl

Distilleria F.lli Caffo Srl

Nuove Distillerie Vincenzi Srl

Distillerie Viterbiumsas