The must is distilled using a baine-marie method in custom made small copper stills, this distils the grappa at a low temperature, very slowly. Though this method is time-consuming it extracts the maximum amount of flavours & aromas from the must. The first part of the distillation contains toxic methyl alcohol & the last part of the distillation contains undesirable elements such as seed oils & other unpleasantries. These parts are therefore discarded & what is left is the clean & pure heart of the grappa. The grappa is left to age for a few years before being cut with the freshest spring water which reduces the alcohol substantially.