Premiata Distilleria Pagura
We are in Castions di Zoppola not far from Pordenone (Friuli Venezia Giulia): where the Premiata Distilleria Pagura has its headquarters. It is a wonderful family-run business that for 5 generations has been carrying on the tradition of grappa production.
Visiting the Premiata Distilleria Pagura means entering their home, being in a historic courtyard with a wonderful internal garden with a beautiful groundwater fountain. The distilled grappa has an alcohol content of about 72 degrees and is diluted with water in order to obtain the desired alcohol content. Many distilleries dilute the alcohol content with distilled water. Pagura, on the other hand, uses a very good, pure and fresh ground water made available directly by nature! A water that gives body, structure and character to their grappa!
Also the alembic of the distillery is ancient, it dates back to the early 900s and allows to produced a grappa in which you can really recognize the flavor of the grape of origin. The pomace is the starting point and must be of quality in order to obtain an excellent product. The distillery takes great care in selecting the pomace that come from several small local wineries. Think that it takes about 4 quintals of pomace to obtain 30 liters of distillate; this is why some grappas have a limited production. Once used, the marc is not thrown away but is transformed into biogas.
Unlike other spirits (such as whiskey, rum, etc.), grappa can be consumed immediately and does not need aging since, when young, it already has specific aromas and characteristics. That said, a part of the Pagura production is still left to rest in the barrel room; the Picolit grappa rests in acacia barriques, the muscat grappa in cherry barriques and the grappa aged 10 years, in oak barrels. It should be noted that aged grappas are diluted with groundwater after the aging period.
