The steam still

The steam still

This still dates back to around the mid-19th century and is certainly the most widely used today for making Grappa in an artisan way.
It consists of a series of copper pots inside which the marc is put on perforated copper baskets, thus preventing it from being squashed due to the weight.
An adjustable flow of steam is gently blown at the bottom of each pot and passes through the marc, thus extracting the alcohol and aromatic substances.
These alcoholic vapours are made to pass through the distillation column, which enables the concentration of the alcohol and the aromas.
The alcoholic vapours flow into a coil immersed in cold water and are condensed. Also in this case cutting of the heads and tails is done by the distiller, according to the temperature and alcoholic content of the liquid coming out.

Poli Distillerie and
Poli Grappa Museum


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