Andrea da Ponte
Amid the Veneto hills, close to Conegliano‑Valdobbiadene, Andrea da Ponte has turned pomace into heritage since 1892. In 1896 Matteo Da Ponte published his “Manuale di distillazione”, codifying the Metodo Da Ponte that still guides every run.
Everything starts with vinaccia delivered fresh, appena svinata, often from Prosecco grapes of the DOCG area. A slow, multi‑stage distillation, constant analytical checks and the sensory craft of separating heads and tails protect the core spirit. Patented stills and concentration columns, plus modern touches such as vacuum, work toward one promise: preserve varietal aromatics with surgical clarity.
Selected lots destined for maturity rest in Limousin oak botti and French barriques for three to more than twelve years. The result is grappa built on precision—where tradition and technical finesse meet in a clean, elegant line.Andrea da Ponte
Amid the Veneto hills, close to Conegliano‑Valdobbiadene, Andrea da Ponte has turned pomace into heritage since 1892. In 1896 Matteo Da Ponte published his “Manuale di distillazione”, codifying the Metodo Da Ponte that still guides every run.
Everything starts with vinaccia delivered fresh, appena svinata, often from Prosecco grapes of the DOCG area. A slow, multi‑stage distillation, constant analytical checks and the sensory craft of separating heads and tails protect the core spirit. Patented stills and concentration columns, plus modern touches such as vacuum, work toward one promise: preserve varietal aromatics with surgical clarity.
Selected lots destined for maturity rest in Limousin oak botti and French barriques for three to more than twelve years. The result is grappa built on precision—where tradition and technical finesse meet in a clean, elegant line.
