Tullio Zadra stills were an absolute revolution. They extracted the aromas more effectively from the marc, introduced into the boiler in limited amounts, for a superior overall result. Smaller quantity, higher quality: no surprise there. The technique follows the traditional rules – indirect heat, a slow process, constant expert oversight. This “discontinuous” method of working demands great patience and skill of the producer, who must supervise the process step by step to optimise the temperature and obtain the desired result: a product of supreme quality.
Although this approach simplifies the process of distillation – or lambicar, as we say in our regional dialect – what really makes Trentino grappa unique is the knowledge and expertise of the master distillers who judiciously distil off the “heart”, the precious essence of the product, from the “heads” and “tails”.