Machinery

Marolo considers technology not an end to itself, but a tool at the service of tradition. Cutting edge technology is used with total respect for ancestral methods: artisanal, limited production that enhances the uniqueness of the raw material and always favours quality over quantity.

Bain Marie

Marolo uses exclusively Bain Marie Alembic Stills for distilling the pomace, an ancient slow and discontinuous extraction technique.

The submerged pomace double boiler

The alembic still comprises a double walled boiler: steam circulates in the space between the walls and heats the pomace placed in the inner chamber and immersed in water - "submerged pomace". The ethyl alcohol and the substances contained in the pomace evaporate and pass into the column still where they are separated from the water and cleansed of impurities, The vapours so obtained are condensed in a coil and collected in tanks.

Advantages of
the Bain Marie

Slow Extraction

An hour and a half is needed for each "cotta" or run - that is, to exhaust the alcoholic and aromatic potential of a load of pomace in the boiler.

Gentle, delicate extraction

The double steam boiler prevents direct contact between the pomace and the heat source, so eliminating the risk of burning or modifying the raw material.

Character-preserving extraction

The slowness and delicacy of the process ensure total respect for the pomace, preserving all the aromas and characteristics of the original grape variety intact.