DISTILLERIA BEPI TOSOLINI SINCE 1943
The Beginning: The Tosolini Family
It was in 1943 that Bepi Tosolini began experimenting with grappa refinement, ageing locally produced distillates in ash casks. The result was a revolutionary spirit, crystal-clear and limpid, unlike typical grappas of the time whose appearance was clouded by the effects of seasoning in oak. That was just the beginning. Today, after over 70 years of continued research and development in the production process, the Bepi Tosolini distillery maintains a leadership role in the international grappa market.
The Grappa started out as a simple distillate, and is now one of the symbols of Made in Italy in the world. Grappa, a spirit that over the years has acquired allure and prestige thanks to the love, intuition and innovation of artisan distillers such as Bepi Tosolini, founder of the Distilleria Bepi Tosolini in Marsure, near Udine, Italy.
Over the past ten years grappa has been embraced by the elite, and is now discussed, served, and consumed, in the salons of high society. It has been able to renew itself, while staying true to its typicity, and found a welcome place next to fine Whisky, Cognac and other premium distillates.
The passion and commitment of Bepi Tosolini live on in his son Giovanni, company president, and in his three children Giuseppe, Bruno and Lisa, who direct the companys sales, marketing and production operations.
GRAPPA has been part of northern Italian culture since the 14th century, but its renaissance is recent. It is produced by distilling the "vinaccia" (grape skins) left over from harvest, so the quality of product is entirely reliant on the quality of the raw material. The vinaccia must be of good quality - fresh and moist - and must be speedily transferred from the winery to the distillery.
ACQUAVITE MOST®: at the beginning of the 1980s a revolution in the world of Italian distillates occured: from the distillation of grape MUST together with the grape skins, (only prestigious friulian and Italian grape varieties). During the harvest, only the freshest aromatic grapes are carefully selected, destemmed and soft-pressed. The must obtained from this procedure is fermented with the skins at a controlled temperature, to best preserve aromas whose finesse and marked typicity will be transferred to the distillate. Fermentation usually lasts from a few days to a week, depending on the grape variety. Once completed, the must is ready to be distilled.
The soft and fragrant eaux-de-vie recalls the freshness of harvest grapes and reaches an alcoholic gradation of 40° : a revolutionay eaux-de-vie, a rare spirit that ranks among the finest and smoothest in the world, the MOST ® , 100% Grape Spirit.
Our historical DISTILLERIA BEPI TOSOLINI is representing the excellence in the world of spirits and liqueurs, available only for high end restaurants, wine shops and speciality shops. We are distributing in over 30 countries worldwide, showcases as Harrods and Selfridges, moreover one of the best renowned brands in the spirits sector in Italy. (i.e. EATALY stores)
We are represented in well structured markets, such as Great britain, Germany, Russia, Eastern Europe , Australia , USA , and Canada.
Our Grappa, grape Distillates, Bitter and fruit Liqueurs are distributed in more than 5000 point of sales in Italy, including bars, restaurants and wine bars.