Origin and production
Grappa di Merlot is made in Friuli from fresh Merlot pomace, selected for its ripe fruit character and distilled soon after pressing. This careful handling helps preserve the darker, more vinous aromas found in the grape skins.
Tosolini distils in small batches using traditional steam stills controlled by hand. Bottled clear at 40% ABV, the spirit combines Merlot's natural breadth with the clean, dry definition of the house style.
Tasting notes
Appearance
Colourless and crystalline, with a bright silver rim.
Nose
Plum skin, black cherry and violet are underpinned by cherry stone, dried thyme and a subtle peppery note.
Palate
Broad and rounded on entry, then increasingly dry and savoury. Dark fruit gives way to cocoa husk, herbs and white pepper, with a warm but composed finish that retains a trace of cherry.
Serving suggestions
Serve at 16–18°C in a tulip glass after a substantial meal. The grappa's darker fruit works particularly well with bitter chocolate, walnut cake, Agen prunes or a small piece of mature Cheddar.
Background story
Merlot has deep roots in Friuli and provides pomace with a different aromatic profile from the region's white grapes. In grappa, its plum and cherry tones become leaner and more savoury while remaining recognisably varietal.
The Tosolini family has specialised in grape distillation since 1943, when Bepi Tosolini founded the business. Fresh raw material and manually managed steam stills allow the distiller to preserve that varietal distinction while achieving the purity for which the house is known.
