Nardini
The Nardini Distillery represents the history of grappa. It was founded in 1779 and is still a family-run business, managed by the seventh generation, which carries on the ancient traditions with great passion and expertise. The birth of the activity is due to Bortolo Nardini, a native of Val di Cembra, who with a mobile still moved from cellar to cellar collecting the pomace to distill on site for third parties. During his wandering with his still, Bortolo reached Bassano del Grappa. An accident forced him to stop in the town and during his forced stay, he realized that Bassano was in a strategically commercial location, right between Valsugana and Venice.
He thus decided to transition from itinerant distiller to a true entrepreneur, purchasing the premises of an Osteria and establishing his own distillery with a stable structure. From this moment on, it is the local winemakers who confer the pomace to Bortolo, who then proceeds with the distillation, bottling, and sale of grappa under his own finish characterized by greater purity. In 1963, the adoption of the vacuum steam distillation process allowed for the processing of pomace at lower temperatures, resulting in a more delicate extraction of aromas. The latest milestone in the history was reached in 2019 with the production of the first Single Cask Grappa, which celebrated the 240 years of the distillery.
The Nardini Distillery represents the history of grappa. It was founded in 1779 and is still a family-run business, managed by the seventh generation, which carries on the ancient traditions with great passion and expertise. The birth of the activity is due to Bortolo Nardini, a native of Val di Cembra, who with a mobile still moved from cellar to cellar collecting the pomace to distill on site for third parties. During his wandering with his still, Bortolo reached Bassano del Grappa. An accident forced him to stop in the town and during his forced stay, he realized that Bassano was in a strategically commercial location, right between Valsugana and Venice.
He thus decided to transition from itinerant distiller to a true entrepreneur, purchasing the premises of an Osteria and establishing his own distillery with a stable structure. From this moment on, it is the local winemakers who confer the pomace to Bortolo, who then proceeds with the distillation, bottling, and sale of grappa under his own finish characterized by greater purity. In 1963, the adoption of the vacuum steam distillation process allowed for the processing of pomace at lower temperatures, resulting in a more delicate extraction of aromas. The latest milestone in the history was reached in 2019 with the production of the first Single Cask Grappa, which celebrated the 240 years of the distillery.
