Grappa obtained from the distillation of fine pomace of Fumin grapes. The autochthonous Fumin grape is still cultivated in small inaccessible vineyards which require great commitment in the vineyard and in the cellar. The result is a grappa with intense aromas of wild berries and red fruits. It expresses all its refined fragrance tasted at a temperature between 10 ° C and 13 ° C.PLANT ALTITUDE ASL: 500/800 mt.
Distillates, Liqueurs e Brandy unripened juveniles in wooden containers can be served to one temperature between 12 ° -15 ° C.
For a pairing of type culinario the distillate is great ally of pastry, but this can also be used in creating imaginative Cocktails.
Thanks to some written sources it turns out that as early as the seventeenth the Levi family from Campodolcino, a village near Sondrio (Lombardy), was dedicated to an almost alchemical art; that of distillation. At that time, unlike today, the distillers were not stable but wandered from cellar to cellar with a still on wheels in search of the right ingredients to make their product unique. The ancient and legendary craft of grapat, a name attributed to the Levi distillers, was handed down from father to son. During the vinification period the grapats came down from Val San Giacomo, locally called Val di Giüst, to select the best pomace to obtain precious grappa. Over time, many of these distillers moved permanently to their workplaces and set up real and stable distilleries. Between Lombardy, Piedmont, Valle d'Aosta, Veneto and Emilia, the distilleries founded by the people of the Val di Giüst reached fifty. Towards the end of the 1800s, a grapat named Guglielmo Levi lands in the small and welcoming town of Aosta. It is precisely in this corner surrounded by nature, in the shadow of the highest peaks in Europe, that Guglielmo, by founding his distillery, starts a story destined to last over time. The grapat expert thus begins to produce his grappas independently in the heart of the village of Sant'Orso. The work of the master distiller, struggling with fire, vapors and mysterious processes, fascinated those who did not know him and appeared as if surrounded by a magical aura. But how can the less experienced eyes be wrong? It was an art that transformed nature and carried with it the charm of true magic. Over the years, production increased and in 1968 Guglielmo's daughter Natalina, together with her husband Cesare Rosset, moved the company to Quart, a town near Aosta. It is precisely in Quart that our spirits are still born in the Levi Distilleries today, thanks to a discontinuous bain-marie still, technologically controlled and powered entirely by renewable energy.
REGION: Aosta valley
La Valle d'Aosta it is a region famous for its quality wine, especially for its own Red Wines which are considered by many to be one great Italian excellence. The cultivation of the Aosta Valley vines was already taking place in medieval times, the wines were exported to Valaisin Savoy and beyond Alps. The territory of the region is covered by the sun on the northern side and the climate is very arid, these characteristics allow a high quality wine production. The area is known for its terracing and walls. The wineries in the area usually have a very limited production, but nevertheless this does not affect the great quality of the wine. In recent years with numerous contributions from the Region and the creation of some cooperatives the production of Aosta Valley wines has increased a lot, increasing the fame of the Valle d'Aosta both in Italy than toabroad. In our online wine shop you can find wines from the vines most important in the region: Petit Rouge, Fumin, Mayolet, Cornalin, Torrette and Vien de Nus.