Bepi Tosolini

The history of the Bepi Tosolini distillery began in 1943, when the Friulian Bepi Tosolini, born in 1918, a passionate connoisseur of his land and its customs, an ardent supporter of his region and its products, decided to create a different grappa designed for sophisticated and demanding audience. This is a real innovation for its time, because in the 1940s, grappa had a bad reputation as a low-quality product. In the 1950s, the Patriarch of Distillates, Beppi built a new distillery in Udine with manually operated steam chambers, which are still used in the company today. They are also the real secret of the excellent product, as they work delicately with the marc with attention to the aromas. In line with its new idea for quality grappa, Bepi is changing the tradition and offering its customers a clear distillate, aged in ash barrels instead of traditional oak barrels. Ash wood allows to obtain a white, transparent grappa, improving the aromas and organoleptic characteristics of the distillate. Even today, the business remains a family business - but now with the inclusion first of the eldest son Giovanni, and then the grandchildren Giuseppe, Bruno and Lisa. They all work together in the company created by the patriarch, following his steps and rules of production, but striving for continuous improvement. The basis of success is the raw material - carefully selected chips from local suppliers, which are distilled within a few hours after filling. The distillate is aged in barrels of ash or oak for 12 months to 20 years or more, depending on the type of rake. The family also experiments with small amounts of grappa, which is left to mature in small barriques of oak, cherry, plum and chestnut, which give different and interesting nuances in the taste of the distillate.