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 and aromas from the must. The first part of the distillation contains toxic methyl alcohol and the last part of the distillation contains undesirable elements such as seed oils and other unpleasantries. These parts are therefore discarded and what is left is the clean and 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.