Origin and production
Grappa di Moscato is distilled from fresh pomace left after pressing aromatic Moscato grapes. Working with the pomace promptly preserves the variety's naturally floral perfume and ripe-grape character.
Tosolini uses a traditional manually operated bain-marie still, distilling in small batches before bottling the clear spirit at 40% ABV. The gentle method favours fragrance, softness and definition rather than weight.
Tasting notes
Appearance
Crystal clear and bright, with a fine, silvery sheen.
Nose
Highly aromatic, with rose petal, acacia blossom and fresh grape, followed by touches of orange flower and wildflower honey.
Palate
Perfumed and supple on entry, then dry and precise through the middle. Grape skin, white flowers and a faint citrus note unfold over gentle warmth, finishing cleanly with lingering Moscato fragrance.
Serving suggestions
Serve at room temperature in a tulip-shaped glass so the aromatic detail can develop gradually. It makes a graceful digestivo alongside almond biscuits, a slice of fruit tart or fresh figs, and can also bring lift to a coffee after lunch.
Background story
Grappa has long been part of Friuli's rural culture, transforming freshly pressed grape skins into a spirit that preserves something of the harvest. Bepi Tosolini, who founded the distillery in 1943, helped elevate that tradition through cleaner, more exacting distillation.
Moscato gives the family method an especially expressive raw material. By using a gentle bain-marie still and retaining the spirit in its clear form, Tosolini allows the grape's floral identity to remain the defining feature.
