Our grappa is produced by the Pagura distillery that from 1879 have been producing quality grappa. The grappa is produced using the peels of our grapes.
When making Grappa Friulana the quality of the final product depends over 60% on the knowledge of the master distiller who through years of experience, learns how to ferment, and conserve the primary material (grape peels), knowing how to take the peels which are poor in alcohol, but full of aromas combined together give you a drink that is full of sprit impossible to intimidate. The    making of grappa is a true art and today there exist few true masters of this art.
Grappa Friulana is recognized by the European Union by regulation 1576/89.
To truly appreciate Grappa Friulana it should be at a temperature between 64,40°F. , and should be sipped moving it slowly around you mouth and then swallowed , after you swallow you should take in a deep breath of air though your mouth, letting it out through your nose, by doing this you will truly experience the grappa to it fullest.