Founded in 1977 in Alba, Italy, proprietor and head distiller Paolo Marolo creates his eponymous grappas by following two simple rules: source superior, single varietal pomace and press it as soon as possible. Freshness is so essential to Paolo that he keeps his discontinuous “Bain Marie” copper stills running around the clock during the harvest season. The discontinuous distillation method is more expensive than the modern, automated alternative and requires a great deal of experience and confidence on the part of the distiller. However, this traditional approach is favored by small producers because it allows them to manually control the pace and evolution of the distillation. Over the years, Paolo has successfully developed key relationships with wineries throughout Italy to secure the finest pomace for Grappa Marolo. His attention to detail has become legendary and as such he is considered a Master Grappaioli.
Maestro Grappaiolo Paolo Marolo creates this special blend from grappas distilled from selected fresh Nebbiolo grape pomace of the incomparable wine of Barolo. Aging the grappas 36 to 42 months in wood before blending (30% in 600-liter acacia barrels and 70% in 228-liter oak barriques) imparts a lovely straw color, a deeply ample aroma, and enormous full-flavored character balanced by velvety smoothness.