innovator in the tradition
"The choice of a slow and smooth alembic, producing little quantities of grappa only with fresh pomaces was really a revolution."
Paolo Marolo graduated there in 1967, under famous teachers like Giuseppe Dall'Olio and Veiner Salati. In the same school, in 1967, Paolo became a teacher himself, responsible of the important course called " Preparations of herbs and liquors". His passion for the distillation started here and in 1977, with his brother, he created his little distillery in the family-house in Alba, under the kind look of Saint Therese's fresco on the external wall. That's why he called his distillery with her name; Saint Therese was one of the most important figure of the catholic Counter Reformation and Paolo can be considered one of the best innovators for grappa world, even if without any treasons towards tradition.
— nomeFirma First of all, his choice for the type of alembic: a bain-marie discontinuous one. At the time the aim was to produce as much grappa as possible, using mixed pomaces all year long and the choice of a slow and smooth alembic, producing little quantities of grappa only with fresh pomaces was really a revolution.
But this was exactly Paolo's vision of what grappa must be and today we can perfectly understand what at the time seemed a crazy thing to do.
In fact this alembic is expensive and incredibly slow, but it is also the one that, handled with skilled hand, can produce a wonderful product catching all the aromas and perfumes present in the different varieties of pomaces and obtaining the best, incredible results for each one, creating pure emotions. The second challenge was to distil separately each variety of pomace, to obtain all the possible variations so generously offered by nature.
"Paolo's grappe were born, thanks to his oenological and technical knowledge, to his passion and to his obstinacy to obtain only the best quality. — Luigi Odello The pomaces of the "great Red" like Barolo, Barbaresco and Nebbiolo reacted in the best way to Paolo's hand and to the warm steam of the bain-marie. Paolo's grappe were born, thanks to his oenological and technical knowledge, to his passion and to his obstinacy to obtain only the best quality. "
The result was more than what he expected and Paolo decided to refine and age some of his grappe using again National woods casks; oak for the short agings and acacia for the longer ones. And this is the character of Marolo grappe, based on the contrast between power and severity on one side and complexity and persuasion on the other side. The challenge is going on, always experimenting and refining, never completely satisfied…That's Paolo!