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distilleriadallavecchiaattilio@gmail.com
Questi siamo Noi. Questo è il nostro viso.E ci troverete sempre presenti....
La Distilleria:
Through successive Grappe "Libera Nos A Malo" we wanted to reiterate our deepest belonging and our attachment to a territory, that Vicentino, historically suited to the production of high-quality schnapps.
This special ability is derived from hundreds of years of broadcasting experience through the distillation of knowledge from father to son and from generation to generation. We are the fifth.
But do not you just distilled. To obtain a grappa-class manufacturing expertise go far beyond, and also have to do it all with love and passion, using the best raw materials.
For the series FREE nos a malo marc use only local, fresh and distilled in copper stills steam cycle discontinuous, ie separating the head and tail from the heart of distillato.Ma not enough. To make this a lady grappa brandy, let refine the distillate in oak casks of 225 liters. The famous Barrique. Only oak, fresh or rather a virgin, as for the production of grappa we only use this new barrel. French for refinements and Hungarian short for long ones. Why? It 'a secret. Concedetecelo.
But Malo is also a land of writers, even of great writers, those with them maiuscola.Luigi Meneghello is one of them. His most famous book is "Libera Nos A Malo"
where the author paints a portrait of life Vicenza, its people and its culture since the ‘30 years ’60. He writes in a kind of autobiographical description, habits, customs, social life and especially the typical figures of people they know in childhood spent in Malo.
Through successive Grappe "Libera Nos A Malo" we wanted to reiterate our deepest belonging and our attachment to a territory, that Vicentino, historically suited to the production of high-quality schnapps.
This special ability is derived from hundreds of years of broadcasting experience through the distillation of knowledge from father to son and from generation to generation. We are the fifth.
But do not you just distilled. To obtain a grappa-class manufacturing expertise go far beyond, and also have to do it all with love and passion, using the best raw materials.
For the series FREE nos a malo marc use only local, fresh and distilled in copper stills steam cycle discontinuous, ie separating the head and tail from the heart of distillato.Ma not enough. To make this a lady grappa brandy, let refine the distillate in oak casks of 225 liters. The famous Barrique. Only oak, fresh or rather a virgin, as for the production of grappa we only use this new barrel. French for refinements and Hungarian short for long ones. Why? It 'a secret. Concedetecelo.
But Malo is also a land of writers, even of great writers, those with them maiuscola.Luigi Meneghello is one of them. His most famous book is "Libera Nos A Malo"
where the author paints a portrait of life Vicenza, its people and its culture since the ‘30 years ’60. He writes in a kind of autobiographical description, habits, customs, social life and especially the typical figures of people they know in childhood spent in Malo.
"Libera Nos A Malo" means "Deliver us from evil." Grandma Mary (my grandmother's mother's side), in the winter evenings, when I teenager, I'd catch a cold or the half febbretta not stand up, take me aside and putting her hand on his forehead told me “Picinin, bevi questo che doman matina te se pasà tuto....” She mixed in a big glass hot milk, honey and a nice glass of Grape. And after a good sweaty night I found myself in better shape than before.
