Steam heating. To make a good grappa, the pomace must be completely fermented and distilled as soon as the wine has been racked off, after only light pressing. The average alcohol content of the distillate obtained is 75% vol. and before bottling, it is diluted with distilled water to the desired alcohol content. It is then cooled to a temperature of 10 °C. and filtered 48 hours later. It ages for about five years in small oak barrels (barriques), in which the estate's flagship wine has previously matured: San Leonardo.