Woods

Marolo's Ageing

  • Made to measure aging, designed grappa by grappa

  • Total respect for the varietal expression of the original grape: aromas and distinguishing features.

  • Old wood for a studied and delicate extraction

  • Grappa must "taste like grappa", not of the aging barrel

To age its single-varietal grappas, Marolo plans a specific evolution process for each product. Research into wood varieties and types, the capacity of the barrels, the time the distillate stays in the wood, the stages in barrels of different sizes and provenance: every aspect is designed so that the original character of the grappa, already marked at the beginning, grows and strengthens over time, adding uniqueness to the original material.

«Grappa is human. It must endure the slow passage of time, inclement weather and the twists of fate to grow and improve, to mature and age, becoming “softer” and “wiser»

Lorenzo Marolo

If wine needs stability and constant temperatures as it ages, variations and changes in conditions are what give aged grappa its distinctive character. Marolo ages its grappa in ambient temperature cellars, where the distillate tempers with the passing of the seasons, naturally and without haste.

Woods

Marolo favors long and slow, never forced, aging in old oak and acacia barrels that guarantee balanced, never aggressive cessions.

«Every aging process is an experimental recipe. Once the “ingredients” have been decided, the process can last decades, with all the variables, unforeseen events, and challenges by chance.»

Paolo Marolo

Marolo constantly experiments and researches new wood and new aging techniques. Meticulously selected ingredients for niche products, prestigious, limited editions that reveal the richness and creativity of the world of grappa.