Since there are fewer grappa distilleries, the
bottles are high in demand and therefore very expensive.
Grappa is often tasted with chocolate because it
helps bring out the fruit flavor of the liquor.
“We taste it with chocolate so that girls can drink
it,” Collesi joked. “It covers up the potency
of the liquor; it tastes less strong.”
The Tenute Collesi Distillerie produces four types
of grappa: Grappa Di Bianchello, Grappa Di Sangiovese,
Grappa Di Montepulciano, and Grappa Di Verdicchio.
These different types of grappa have individual tastes, which
vary according to the grapes that are used. Other flavors
of grappa are also being made, using fermented fruits
like pears and prunes to give them distinct tastes.
The liquor itself is a clear liquid when first made.
“It’s gets coloring from the wood in the barrels
that it is stored in before it is bottled,” Collesi
Hundreds of large, multi-colored barrels used to store grapes
line the Tenute Collesi Grappa Distillerie grounds.
The grapes used at the distillery come from the Marche region
and are stored outside during the months of September and
October. The cool fall weather of these months acts as a natural
refrigerator to the grapes as they wait to be processed. This
climate is important for storing purposes and for preserving
Collesi’s grappa has won several contests recently.
In 2002, 2003, and 2004, Tenure Collesi achieved the del
Premio NaTenute Collesizionale national prize and then
in 2003 del Premio Internazionale, which is an international
wine and spirit competition in London. This unusually successful
start, plus Collesi’s desire to carry on the traditions
and recipes, keeps the distillery running.
In September, a new beer factory will begin operation on the
grounds. The beer will be brewed from the Egyptian recipe
of the first beer ever made called Corunnu. Marketing
and selling for the new brew, however, won’t begin until
Collesi hopes that the beer factory, combined with the already
flourishing grappa distillery, will provide a strong
future. But having a small company, he feels, works towards
“It takes three hours to make the grappa and the bigger
makers distill three times as much,” Collesi said. “That’s
why mine tastes good.”