Collection Basin

Collection Basin

Considering the high level of perishability of grape pomace, its limited availability and concentrated in the narrow period of the harvest, it is understood that the first critical production issue is the management of the harvesting stages of the raw material.

The integration of the experience gained at Distillerie Bonollo with technological research has made it possible to develop a rapid and flexible system for the collection, analysis and storage of pomace, based on the principle that its timely arrival at the distillery and its perfect preservation remain indispensable conditions for being able to obtain grappa that meets the requirements of aromatic breadth and lightness laid down in the company’s production philosophy.

In order to acquire raw material in fresh conditions, the organization of transport at Bonollo is done through the integration of company vehicles with third-party vehicles: an onerous but indispensable choice since only by minimizing the time from the moment the pomace is ready for pickup in the cellar to its arrival at the distillery is it possible to avoid the risk of deleterious alterations to the pomace itself. Being located in the center of the Veneto region, one of the regions with the highest wine vocation, Bonollo can dispose of a collection basin characterized by a unique richness and variety of raw material.

The centrality of its location allows the pomace to be transported to the distillery under the freshest conditions, within a few hours of when it is separated from the must or wine. The main pomace basin runs along a horizontal line from Venice to Verona and a vertical line that, proceeding from north to south, ideally connects Conegliano with Este, south of the Euganean Hills. In fact, the company’s location and the size of the catchment area makes it easy to embrace almost all the areas circumscribed by the DOC and DOCG specifications of the Veneto region: Valdadige, Valpolicella, Bardolino, Soave, Gambellara, Conegliano, Piave, Pramaggiore, Bagnoli and Colli Euganei. These are numerous types of grape varieties-from Cabernet, Chardonnay, Pinot and Prosecco to rarities such as Amarone, Moscato Fior d’Arancio and Friulano-whose fruits follow scales of chromatic and aromatic tonality of considerable breadth, capable of providing raw material for obtaining grappas and grape spirits distinguished by unique levels of fragrance and finesse.

In order to maintain the freshness characters until entering the still, the pomace that has just arrived at the distillery is stored in an anaerobic environment. In this way, the development of bacterial reactions that could block the completion of the alcoholic fermentation process of the sugar residues present is prevented, irreparably compromising the specific aromatic heritage of the pomace and thus, subsequently, the quality of the grappa obtained from it.