Grappa production in the High 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 Pala 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
-Martello holiday region
do not monopolise 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.