This drink consists of only three ingredients: grappa, honey, and water. While it may seem very basic and simple, there is great complexity behind the process. To achieve optimal quality and authenticity, it is absolutely essential that the raw grapes and the distillation process are handled with meticulous care.

To achieve this, once the must fermentation is complete, the wine continues its course, and the pomace, after being pressed, is placed in the still located in the winery. This detail is important because the distance from the press to the still is no more than 300 meters, resulting in a very short period during which this raw material is in contact with oxygen. This allows for the preservation of varietal and fermentative aromas by preventing oxidation.

Once the pomace is in the still, the heating stage begins, where the alcohol is released as vapor. To collect it in its liquid state, the vapor passes through a cooling coil, causing it to condense. When distillation begins, the grappa can be divided into tails, heads, and hearts.

An alcoholmeter is placed at the still's outlet, and the grappa is separated: from 70 to 50 degrees of alcohol is the tails, from 50 to 35 is the heart, and from 35 to 0 is the heads. Of these three selections, only the heart (the grappa richest in aromas and with the highest alcohol content) is aged in barrels. The tails and heads are redistilled several times to obtain a higher percentage of quality heart. It remains in barrels for almost a year before being blended with pure honey from local beekeepers.