Marolo
In Alba, at the core of Piemonte, Italy, the story of Marolo begins in 1977 with a quiet revolution. Paolo Marolo—teacher of Erboristica e Liquoreria at the local Scuola Enologica—founded Distilleria Santa Teresa to elevate the region’s pomace into true identity, one grape at a time.
Vinaccia arrives freschissima, gently pressed and moved quickly into production. Distillation is slow and discontinuous in copper, using the bagnomaria water‑bath; two stills separate white from red pomace, so each variety keeps its natural architecture. Heart‑cutting and the separation of heads and tails remain the craft of the mastro grappaiolo, guided by experience and rigor.
In 1980 the house released its first Grappa di Barolo, deliberately left to mature in small acacia casks—a historic statement that grappa could age with style. A dedicated aging warehouse built in 2004 turned wood research into a signature: patient, precise, unmistakably Langhe.Marolo
In Alba, at the core of Piemonte, Italy, the story of Marolo begins in 1977 with a quiet revolution. Paolo Marolo—teacher of Erboristica e Liquoreria at the local Scuola Enologica—founded Distilleria Santa Teresa to elevate the region’s pomace into true identity, one grape at a time.
Vinaccia arrives freschissima, gently pressed and moved quickly into production. Distillation is slow and discontinuous in copper, using the bagnomaria water‑bath; two stills separate white from red pomace, so each variety keeps its natural architecture. Heart‑cutting and the separation of heads and tails remain the craft of the mastro grappaiolo, guided by experience and rigor.
In 1980 the house released its first Grappa di Barolo, deliberately left to mature in small acacia casks—a historic statement that grappa could age with style. A dedicated aging warehouse built in 2004 turned wood research into a signature: patient, precise, unmistakably Langhe.
