Aged Grappa – Bosso

For five generations Distilleria Bosso has been making high-quality grappa from the pomace of Piedmontese grape varieties.

While developing new products in step with market trends, the distillery still follows the methods of traditional distillation: copper stills, discontinuous steam distillation and slow processing, for the highest quality.

The distillery is still based in its historic premises in Cunico (Asti), where it produces around 300,000 bottles a year; its ageing cellar holds about 1,000 hectolitres of grappa, some of it over 40 years old.

PRODUCTION
Bosso has always carried out every stage in-house, from selecting the best pomace to distillation, ageing and bottling, following strict quality controls. The heart of the business is distillation in a traditional plant of two batteries of six copper stills each, using the discontinuous direct-steam method. Longer production times and lower yields are accepted by choice: the result is grappa with more aroma and flavour. Working this way, the distillery can process up to 5,000 tonnes of pomace, around 10,000 hectolitres of grappa. Experience, control of the entire process and flexible equipment allow products to be tailored to the needs of markets and customers, with set minimum batch sizes.

AGEING
Bosso was one of the first distilleries to believe in the benefits of long ageing for grappa – proof of which is its Moscato Stravecchia from the 1950s. Ageing takes place in Montechiaro d'Asti, in the historic building once used by Martini & Rossi, in small and medium casks of chestnut, oak and cherry wood.

Thanks to long experience in ageing and in finding the best balance between aroma and bouquet, Bosso knows which wood to choose. Year after year the grappas are carefully monitored and the right moment to bottle each batch is chosen. The Invecchiata, Stravecchia and Riserva grades are stated on the label.