The method Da Ponte: a fascinating revelation and privilege of a few

In 1896 Matteo Da Ponte published “Il manuale della distillazione”, the book which contains illustrations, for the first time, of the alembics he patented and the first columns for concentration of the alcoholic vapours, built to age and soften a genuine spirit yet with a rough and unsophisticated taste. The “Metodo Da Ponte” has the advantage of collecting and preserving in the distillate the most intense varietal aromas of the grape, the more delicate and volatile ones, to reintroduce them, very fresh, in every drop to be tasted. It is almost a revelation, an example which the heads of the family, in the years to come, follow scrupulously, won over by the art of distillation.

TRADITION The art of distilling is based on principles laid out in Matteo Da Ponte’s 1896 Manual, the philosophical basis on which the entire company is founded.

IL TERROIR The bond with its local growing area is remarkably strong. The distillery processes only quality-selected pomace, fresh and just-drawn off, sourced exclusively from the hills of Conegliano and Valdobbiadene, the Prosecco zone protected by a Denominazione di Origine Controllata e Garantita designation.

PRESERVATION One of the fundamental values of the Andrea Da Ponte philosophy is full respect for the varietal aromatic qualities of the grapes, which nature creates, a respect that entails distilling during the grape harvest period.

DISTILLATION For generations, the Distilleria Andrea Da Ponte has been utilising an alembic system patented by Andrea Da Ponte, which has been reworked and modernised by the use of vacuum technology and by state-of-the-art aromatisation processes.

ANALYTICAL MONITORNG Heads and tails are eliminated through sensory monitoring by master distillers. In order to ensure and maintain a consistently high quality standard and low level of impurities, sophisticated instruments perform continuous and painstaking analyses of the aromatic compounds in the distillates.

MATURATION The selection of lots of grappa that are suitable for natural ageing in French Limousin oak barrels is performed with great rigour. The lengthy ageing process, from 4 to 12 years and more, yields a smooth-textured spirit with a fine overall harmony of its components and a bouquet of extremely clean-edged aromatics, privileging qualities such as smoothness and finesse.