Grappa Italiana,Italy price supplier

They say the distillation of pomace began in Veneto between 1200 and 1300, when Venice was an important market for wine spirits and grape marc which exported to Germany and the East, as a remedy against the plague and gout.
At the beginning of 1400 the work "De arte confetionis acquae vitae", the Paduan physician Michele Savonarola, was considered an important point of reference for the distillers who wanted to perfect their technique.
The use of the grappa was essentially therapeutic for cases of suffocation and poisoning, for rubbing against freezing or as an aid to more effective action of other medicines to swallow. Just because it was intended only for therapeutic purposes, the production of grappa was restricted to pharmacists and physicians: why, in 1601, again in Venice, was born the "Congregation of the University of Acquavitai."
In 1876, in Conegliano, comes the "Royal School of Viticulture and Enology" where he worked the wine researcher Emilio Comboni, who contributed so much to improve the quality of this distillate (the still direct fire that he perfected and popularized it has become the symbol of Venetian grappa). After World War II the product took a substantial leap and image that enabled him to finally break free from a legacy of "rusticity" to point to the improvement of quality of lightness.
The term "brandy" is commonly used for brandy obtained through the distillation of pomace, full of scents and flavors. The vines from which most commonly arise from the pomace subjected to distillation are the Pinot, Chardonnay, Prosecco, Verduzzo, Tocai, Merlot, Cabernet, Raboso, the Friularo, Moscato, Cruvajo, Tocai red , Vespaiolo, Sauvignon and Riesling.le affected areas in this tradition are the hilly area of the provinces of Verona, Vicenza, Treviso.
The device is still used to produce grappa "craft" is a still (or "alembic"), or a boiler in which the foundations are to be distilled grape marc: the steam that it gives off is collected and taken as a liquid in a pipe where it condenses. This process, apparently simple, requires a lot of attention (because you do not burn the skins).
Currently the grappa was renewed in its taste through technologies that enable pomace fermentation "controlled", as is the case for grapes. With these procedures has led to a new generation of light and fruity schnapps, able to satisfy the most modern looking naturalness and finesse.
Traditional Liquor of Treviso, Amaro al Radicchio Rosso is also available at some specialty retailers in other provinces of the Veneto and especially those of Venice and Padua.
The grappa is distilled to an excellent finish a meal, but is also used in the manufacture of pastry.