Grappa production in the Upper Venosta Valley goes back a long way. Traditional types of spirits such as marc, fruit brandy, cherry brandy, aniseed, hazelnuts or Williams Pear brandy have more recently been supplemented with new grape varietals, such as grappa produced from the local Gewürztraminer or Lagrein. Even the age-old quince or Palabrine pear spirits have been resurrected and today you can enjoy one of these special digestive spirits after a hearty meal. Distillates are also made from other local ingredients such as pine or from the Imperatoria root.

The large-scale producers in the Laces-Val Martello holiday area do not not monopolize the production of spirits. Instead, the best and most noble spirits are produced by small, high-quality distilleries. Many distilleries also offer guided tours with tastings