Grappa obtained from fresh, carefully selected marc from Moscato grapes grown in the sunny areas of Vallagarina, mainly in the municipalities of Calliano and Besenello. The distillation is carried out with a Bagnomaria in a steam pot still, typical of Trentino. Velvety and warm on the palate, it recalls its grape of origin with great finesse. Alcohol (% Vol.): 41

Grappa obtained from fresh, selected marc from Teroldego grapes, a variety native to Trentino grown in Piana Rotaliana, the area known for the production of this red grape. The distillation is carried out with a Bagnomaria in a steam pot still, typical of Trentino. The refined bouquet of this Grappa is emphasised by its subtle and decisive nuances. An essential addition to a "Grappa menu", demonstrating the best local productions. Alcohol (% Vol.): 41

Espressioni Bianca by Andrea Marzadro encapsulates the best of the year's distillation, thus demonstrating the company's willingness to get involved in increasingly diverse and high quality experiences. This Grappa is produced by distilling individual Marzemino and Moscato varietals in a Bagnomaria, which are then expertly blended before being aged in steel barrels. Alcohol (% Vol.): 43 Ageing: 1 year in steel barrels Limited edition

A limited edition Grappa with a soft flavour and aromatic fragrance, Reserve Acacia is well-structured with rich aromas conferred by the delicacy of the white marc. Fine and complex on the palate. Created using marc from aromatic white grapes, such as Müller Thurgau and Moscato, which are gently pressed and then distilled with a Bagnomaria in a classic pot still. The resulting Grappa is left to rest for 10 years in small barrels made of acacia to achieve a unique and unmistakable blend of aromas. The wood used to construct the barrels (Robinia Pseudo Acacia) is seasoned for at least 36 months. The curvature of the staves is achieved exclusively using the steam bending technique in order to retain the characteristics of the wood and the aroma of the essence. Alcohol (% Vol.): 40.5 Ageing process: 10 years Limited edition: 1,000 bottles per year

A limited edition Grappa with a full taste and a great personality. It offers an explosion of sensations, with a complex bouquet and firm structure that enhance the selection of the marc, combined with the slow and patient maturation of the Grappa. Its flavour is rich and captivating, with great texture and a lengthy finish. Full-bodied with a mature, well-rounded taste. Made with marc from red grapes native to Trentino, such as Teroldego Rotaliano and Marzemino d'Isera, which are gently pressed and then distilled with a Bagnomaria in a classic pot still. The resulting Grappa is left to rest for 10 years in small oak barrels to achieve a unique and unmistakable blend of aromas. The oak wood used to construct the barrels (Quercus Petrae) is worked using the "split" method, while the curvature of the staves is achieved through the steam bending technique combined with medium toasting. Alcohol (% Vol.): 46.5 Ageing process: 10 years Limited edition: 1,000 bottles per year

A limited edition Grappa with a well-rounded and delicate smell and taste. Its flavour is bursting with personality, with a full-bodied fragrance and a fine and elegant bouquet. Complex but distinctively soft structure. Made with marc from red grapes such Lagrein and Pinot Noir, which are gently pressed and then distilled with a Bagnomaria in a classic pot still. The resulting Grappa is left to rest for 10 years in small cherry barrels to achieve a unique and unmistakable blend of aromas. The wood used to make the barrels (Prunus Cerasus) is aged for at least 26 months, while the curvature of the staves is achieved using the steam bending technique combined with a light toasting. Alcohol (% Vol.): 43 Ageing process: 10 years Limited edition: 1,000 bottles per year

The barrel ageing of the Marzadro is part of a continuous effort to enhance the results achieved by careful distillation. Espressioni by Andrea Marzadro contains the best results achieved in the ageing room for the year, thus demonstrating the company's willingness to get involved in increasingly diverse and high quality practices. Espressioni Aromatica is crafted by distilling individual Gewürztraminer and Müller Thurgau varietals in a Bagnomaria, which are then masterfully blended before ageing. Alcohol (% Vol.): 43 Ageing process: 4 years in 225 litre barrels Limited edition

The barrel ageing of the Marzadro is part of a continuous effort to enhance the results achieved by careful distillation. Espressioni by Andrea Marzadro contains the best results achieved in the ageing room for the year, thus demonstrating the company's willingness to get involved in increasingly diverse and high quality practices. This Grappa is produced by distilling red and white varietals in a Bagnomaria, which are then expertly blended before being aged in steel barrels. Alcohol (% Vol.): 44,0 Ageing: 6 years / Oak (4) + Sherry Cask (1) + Amphorae of clay (1) Limited edition

The barrel ageing of the Marzadro is part of a continuous effort to enhance the results achieved by careful distillation. Espressioni by Andrea Marzadro contains the best results achieved in the ageing room for the year, thus demonstrating the company's willingness to get involved in increasingly diverse and high quality practices. Espressioni Solera is made by distilling individual Teroldego, Marzemino and Cabernet varietals in a Bagnomaria, which are then skilfully blended before ageing. Alcohol (% Vol.): 42 Ageing process: 5 years with "Solera" method in 225 to 500 litre oak barrels Limited edition

Grappa with a fine and decisive aroma and a pleasantly captivating taste that is harmonious and persistent on the palate. Obtained by distilling precious Amarone varietals (Corvina, Rondinella, Molinara marcs) in Bagnomaria steam pot stills it is left to age for a period of at least 36 months in small oak barrels of 500 litres, during which time the Master Distiller closely monitors the development of the blend, checking the scents and aromas to achieve a unique balance. Alcohol (% Vol.): 41 Ageing process: 36 months

A single grape Grappa with a fine and elegant aroma and an intense and dry flavour. Obtained by distilling marc from Chardonnay with a Bagnomaria in pot stills, which is then aged for a period of at least 36 months in small oak barrels of 225 litres, during which time the Master Distiller closely monitors the development of the blend, checking the scents and aromas, to achieve a unique balance. Alcohol (% Vol.): 45 Ageing process: 36 months

A single grape Grappa with an intense aroma and considerable sensory impact, with a very harmonious taste sensation. Obtained by distilling marc from Gewürztraminer with a Bagnomaria still, then ageing it for a period of at least 36 months in small oak barrels of 1000 litres, during which time the Master Distiller closely monitors the development of the blend, checking the scents and aromas, to achieve a unique balance. Alcohol (% Vol.): 41 Ageing process: 36 months

Grappa Stravecchia emblematic of the culture, care and art of distilling. 5 marcs of Trentino grapes: Marzemino, Teroldego, Merlot, Moscato and Chardonnay; distilled from a water bath into pot stills, aged in small barrels of Cherry, Ash, Oak and Robinia, each imparting its own characteristics of fragrance, aroma, colour and flavour. The ageing time follows the rhythms of nature: from moon to moon over 18 months. Alcohol (% Vol.): 41 Ageing process: 18 months in barrels of Cherry, Ash, Oak and Robinia

Softness, a rounded taste and an enveloping aroma. These are the qualities of Anfora, a Grappa that brings with it all the qualities of traditional ageing in wood with the distinctive feature that it does not rest in the barrel but, in fact, in amphorae. A new technique that uses one of the oldest containers known to man, terracotta vases useful for transporting and storing wine, oil, honey and other food. Anfora is a Grappa made of a blend of pomace from grapes indigenous to the Trentino region: 80% Teroldego, Marzemino and Merlot varieties; 20% Chardonnay, Müller Thurgau and Moscato varieties, which give it the typical, unmistakable aromas of this area. Alcohol (% vol.): 43 Ageing: 10 months in 300-litre amphorae.

Grappa created to fully express the softness of a spirit, produced through careful distillation in a Bagnomaria steam pot still with marc from Muscat, Chardonnay and Gewürztraminer grapes. The typical grapes of the region, the temperature range of the area and the fragrances that are derived from it give rise to uniquely distinct sensory qualities. La Trentina Morbida Barrique is then aged for several months in barrels previously used for ageing Le Diciotto Lune Stravecchia Grappa, becoming even more "gentle" and velvety. It is the Marzadro family's tribute to the land it lives on. Alcohol (% Vol.): 41 Ageing: a few months in barrels used for ageing Le Diciotto Lune

A Grappa created to express the elegance of the Trentino traditions on which it is based, appealing to the typical grape varieties of the region, the temperature range, the fragrances derived from it and the experience of past centuries. Obtained through careful distillation in Bagnomaria steam pot stills using marc from Teroldego, Marzemino and Merlot grapes, it is characteristically fresh and elegantly dry. It is the Marzadro family's tribute to the land it lives on. Alcohol (% Vol.): 41

Obtained by infusing woodruff plants in Grappa from selected blends of marc from Trentino, which are distilled separately in Bagnomaria pot stills and subsequently mixed. Woodruff is a perennial herbaceous plant that is directly harvested by our distillery in June and July, before flowering, in the forests of Monte. Baldo and Monte Bondone. Woodruff gives the Grappa a delicate and fresh flavour. Alcohol (% Vol.): 40

Obtained by cold infusing cumin seeds in Grappa from selected blends of marc from Trentino, which are distilled separately in Bagnomaria pot stills and subsequently mixed. Cumin (Carum Carvi) is a spice that flowers with a flourish in spring and summer, and is best known for its fruit, which are also known as seeds, with excellent aromatic properties. The slightly spicy flavour gives the Grappa a characteristic taste. Alcohol (% Vol.): 40

Obtained by infusing juniper berries in Grappa from selected blends of marc from Trentino, which are distilled separately in Bagnomaria pot stills and subsequently mixed. Juniper is a plant from the conifer family and gives the Grappa an aromatic and persistent taste. The berries are harvested directly by our distillery in the summer and autumn months in Vallagarina, Trentino. Alcohol (% Vol.): 40

Obtained by infusing liquorice root in Grappa made from selected blends of marc from Trentino, which are distilled separately in Bagnomaria pot stills and subsequently mixed. Liquorice is a perennial plant from the leguminous family. Strongly aromatic, the liquorice gives the Grappa a particular and decisive taste. Obtained by infusing liquorice root in Grappa made from selected blends of marc from Trentino, which are distilled separately in Bagnomaria pot stills and subsequently mixed. Liquorice is a perennial plant from the leguminous family. Strongly aromatic, the liquorice gives the Grappa a particular and decisive taste.

Obtained by cold infusing nettle leaves in Grappa from selected blends of marc from Trentino, which are distilled separately in Bagnomaria pot stills and subsequently mixed. The nettle is a wild plant from the Orticacee family. It is picked in the spring, when the plant is still young, on Monte Stivo in Trentino. The nettle is washed, selected and bottled the same day. The herby and slightly sharp flavour gives the Grappa a distinct personality. Alcohol (% Vol.): 40

Created by cold infusing the tops of mountain pine branches, which are rich in buds, pine cones and resin, in Grappa from a blend of selected marc from Trentino, which are distilled separately with the Bagnomaria pot still method and subsequently mixed. The mountain pine (Pinus mughus) is a plant from the conifer family found beyond 1200 metres above sea level. It is handpicked by our distillery in spring and autumn on the mountains surrounding Vallagarina, in Trentino. The mountain pine gives the Grappa the scent of the forest and an intense, slightly resinous flavour, as well as balsamic qualities. Alcohol (% Vol.): 40

Obtained by infusing rue leaves in Grappa from selected blends of marc from Trentino, which are distilled separately in Bagnomaria pot stills and subsequently mixed. Rue is a wild plant from the Rutaceae family that is harvested directly by our distillery in the summer months, before flowering. The rue gives the Grappa a slightly bitter balsamic taste. Alcohol (% Vol.): 40

A traditional recipe perfect for a light and aromatic digestif. Chamomile plants originating from the uncultivated grasslands of our Trentino mountains undergo cold maceration in Grappa for around 30 days to produce a liqueur that combines the properties of Grappa and the aromas of chamomile. Proof: 35

Ideal traditional recipe for a light and balsamic digestif. From the infusion of the sprouts and pine cones of Cirmolo delle Dolomiti, passing through a 30-day cold maceration in Grappa, we obtain a liqueur that combines the properties of Grappa and the balsamic and aromatic properties of Cirmolo. Proof: 30

From the high mountain meadows of Trentino, we harvest freshly cut hay that has been dried slightly by the sun and is rich in botanical varieties. The method involves rapidly infusing the hay into pure alcohol. This produces such a concentration of mountain flavours that every sip reminds us of nature. Proof: 40

A delicious, elegant and aromatic liqueur. From the traditional recipe made with very pure alcohol, sugar, water and aniseed, all expertly blended together. The aniseed is brewed in alcool through cold infusion. Anise stimulates the appetite and digestion, which is why it is recommended after a meal. Excellent either straight or added to coffee. Proof: 50