|This grappa is produced by distilling the marc left after fermenting our Brunello wine. A quantity of marc is put in the still then heated at increasing temperatures. This frees all the volatile constituents, which are then condensed. The most volatile elements (the head) emerge first and these are discarded, then those with medium volatility (the heart, the good part of the distillate) are released and, last of all, the components that vaporise at higher temperatures (the tail), which are also discarded. Finally, the grappa is cooled and filtered.