ACQUAVITE S.p.A.

Grappa aged in barrique made from the best varieties of Cabernet, Merlot, Glera (Prosecco) grapes. The different grapes are distilled separately in both pot stills and coffey stills. The distillates are then aged separately for at least 12 months (18 for the riserva) in cherry casks, and only then expertly mixed to obtain a blend that best enhances the characteristics of each grape variety. One-of-a-kind grappa aged only in cherry casks. This kind of wood enriches this grappa with unique notes of Marasca cherry and vanilla and gives it a characteristic reddish color. To best enjoy it, serve it at room temperature (18-20°C), in “Bolla” glasses. Pairing: chocolate desserts.

Young grappa made from the best Glera (Prosecco) grapes. As soon as the fresh grape skins are brought into the distillery, the seeds and stems are removed to eliminate undesirable woody flavors. This innovative initial treatment allows us to distill only the grape skin, resulting in improved organoleptic properties of the distillate, with similar characteristics and smoothness of distilled grape. After the separation of the woody parts, the grape skin is conserved using the GrappaSystem, providing storage in a food-grade plastic tunnel with in a pH corrected environment and the addition of yeasts selected to start a controlled alcoholic fermentation. This method allows the conservation of the fresh grape skins for several months. Prosecco Ice is obtained through a continuous distillation in a plate column over 20 meters in height. Light and elegant, with notes of white flowers, citrus and tropical fruits typical of the grape of origin. Perfect as an after-dinner drink or a refresher interlude. Serve it ice-cold. Prosecco Ice is a more pure and versatile product designed also for mixology, to be used as an innovative Italian alcoholic base for cocktails. Pairings: delicate desserts, fruits.

Grappa aged in barrique made from the best varieties of Corvina, Corvinone, Rondinella grapes. Pomace undergoes partial vacuum batch distillation in copper stills so that the volatile substances are extracted at low temperature, resulting in purer and more intense aromas than in a conventional distillation since they are subject to less thermal shock. Before bottling this grappa rests at least 18 months in barrique, the same used for Amarone wine. Notes of vanilla, peach and bitter almonds, together with hints of honey acquired during aging. Smooth and persistent. Perfect with chocolate desserts served at 15/18°C in “Bolla” glasses.

From the project Laboratorio Italiano is born CASTA, the first grappa of ultrapure grape skins created for mixology. CASTA was designed by a team of 12 bartenders, opinion leaders and Castagner distillery to develop a product dedicated to the cocktail world. CASTA is obtained through a 5-step distillation with a continuous method in a plate column over 20 meters in height. The 5 distillations allow you to select only the purest, fruity and floral aromas of the grapes, and obtain an elegant and versatile distillate from the grapes, with only 160 mg/liter of aromatic substances (impurities) other than ethyl alcohol compared to the average 350 mg/liter of traditional grappa. CASTA is a more pure and versatile product designed specifically for mixology, to be used as an innovative Italian alcholic base for cocktails. CASTA is perfect for Italian twists on classics with vermouth, bitters and liqueurs and best expresses its versatility as a base for Italian sours.

GIN VITAE is a distilled gin featuring 9 botanicals including juniper, grape leaves, cardamom, angelica, iris, orange leaves and verbena. All the botanicals are macerated in a hydro-alcoholic solution and distilled separately. The infusion time is different for each botanical ingredient, in order to extract all the distinctive aromas at their best. The Master Distiller skilfully determins when each infused element is ready to be distilled, using both vacuum pot stills and bain-marie pot stills, based on the characteristics of the botanicals and of course his experience and sensitivity. GIN VITAE bouquet is full in flavours, yet well balanced. Juniper and grape leaves aromas are delightfully blended with cardamom, iris and orange leaves hints and enriched by the other botanicals’ notes. GIN VITAE is dry, pure and opens up delicate aromas with the complex and exclusive a ertaste typical of a great dry gin. The distinctive dry note is given by the grape leaves infusion, which is its peculiarity. It is excellent paired with dry and not too aromatic tonic waters, in order to emphasize all the delicate notes and to appreciate the great balance of its flavours.

Bitter is a spirit originating from the alcoholic infusion of aromatic herbs that have an inherently strong bitter taste. Different botanicals were mixed together to enhance the individual fragrance of each one. Wormwood provides a strong, bitter taste. Gentian gives a bitter, earthy feeling while Treviso radicchio donates a fresh yet bitter flavor. Myrrh gives an intense aroma with a wooden scent, leaving the palate with a well-rounded and lingering flavor. Boswellia enriches the wine with earthy and resinous notes, while cocoa beans balance sweetness. And finally, orange adds a fizzy, citrusy note to the entire product. At the palate the result is a sophisticated combination of bitter and sweeter notes, blending harmoniously with a pleasant plant freshness, in a long-lasting, herby flavor. This spirit has a fiery, bright red color. Bitter Castagner is perfect for the creation of elegant cocktails. Its complex taste profile offers a more sophisticated take on both evergreen bitter-based classics and original drinks with a bittering twist.

Vermouth Castagner is a wine that has been fortified with alcohol and flavored with herbs and spices. Its most essential ingredient is Artemisia Absinthium L., an aromatic herb that gives it a strong, bitter flavor. Different botanicals that were mixed to enhance the individual fragrance of each one were selected to create this product: mugsworth, myrrh, boswellia, cocoa beans, vanilla, aloe, cinnamon, mace. Our Vermouth offers a unique and enveloping tasting experience. While myrrh and boswellia add depth and complexity, the aloe gives freshness. Cocoa beans harmoniously balance the taste profile with a soft sweetness. Besides using Trebbiano wine as per traditional recipe, we have infused myrrh and boswellia in a base of Glera, the white wine that is a key ingredient to produce Prosecco. Its use is a testament to the bond between our Vermouth and this territory, and this specific infusion process helps enhancing the wooden taste of the two botanicals mentioned above. The cherry wood barrel resting time donates an alluring marasca cherry note that well contrasts with the bittering flavor of the infused herbs. The clear, amber-yellow color derives naturally from the botanical extracts. The result at the palate is a sophisticated mix of aromas in a harmonious combination, both providing a pleasant bitter taste balanced out by an enveloping sweetness and a subtle plant freshness. Elegant and lingering, revealing a dry and salty flavor. Serving suggestions: pour our Vermouth in a cocktail glass with ice and garnish with a piece of orange zest to bring out maximum aroma complexity. It is perfect for sophisticated, original cocktails as well as for an interpretation of timeless classics.