The distillates of Valpantena

Valpantena is renowned not only for its rich winemaking tradition, but also for its distilling tradition. In fact, the valley boasts ideal climatic and geographical conditions for the cultivation of not only vines, but also aromatic plants, fundamental for the production of high quality spirits.
Valpantena Grappa
Grappa is one of the most traditional distillates of the Veneto, obtained from the pomace, seeds and grape stems that remain after winemaking. In Valpantena, the pomace used comes mainly from the native grapes of Valpolicella, such as Corvina, Rondinella and Molinara, giving the grappa unique and distinctive characteristics. The distillation process takes place in traditional copper stills, where the pomace is slowly heated to extract alcohol and aromas. The grappa is then refined in wooden barrels, oak or cherry, to give complexity and softness to the final product. Some Valpantena distilleries produce single-variety grappas, which enhance the specific characteristics of a single grape variety, while others create balanced blends that offer a harmonious sensorial experience.
Valpantena Gin
In recent years, gin production has gained popularity in Valpantena, thanks to the growing demand for this aromatic distillate. Gin is obtained from the distillation of cereals and the infusion of a selection of botanicals, including juniper, a fundamental ingredient. Valpantena, with its Mediterranean climate and the biodiversity of its hills, offers an ideal environment for the cultivation of aromatic herbs and spices used in the production of gin. Local distilleries often experiment with native botanicals, such as lavender, thyme and sage, to create gins with a unique flavor profile. Distillation takes place in copper stills which allow precise control of temperatures and the aroma extraction process. This artisanal approach guarantees a high quality product, which reflects the Valpantena terroir.
Other Spirits
In addition to grappa and gin, Valpantena is known for the production of other fine spirits, such as fruit brandy and herbal liqueurs. The fruit brandy is obtained from the distillation of ripe fruits, such as cherries, apricots and plums, harvested in the orchards of the valley. This distillate captures the essence and natural sweetness of fruit, offering an intense and refined tasting experience.
Herbal liqueurs, on the other hand, are often produced using ancient local recipes, which combine aromatic herbs, spices and roots in infused with pure alcohol. These liqueurs are appreciated both as digestives, to be enjoyed at the end of a meal, and as ingredients in creative cocktails.