WHERE WE ARE

The Misani Winery is a small, family-run business. The main office, with cellars for aging and refining, distillery and bottling workshop, is located in Brusio, Valposchiavo, Graubünden. The Misani palace lies in close proximity to the helical viaduct of the Rhaetian Railway, Heritage UNESCO of Humanity.

The estate's vineyards - including the Crap dal Düc and the Piantolè -, with a total area of about 2 hectares, are located in the nearby Valtellina, on the territory of the municipality of Tirano, in the province of Sondrio.

WINE FROM VALTELLINA 

In the estate vineyards, located in the nearby Valtellina (Province of Sondrio), Nebbiolo grapes, also locally called Chiavennasca (from the dialect: "most vinous grape), are cultivated and produced.

To facilitate cultivation on the steep slopes, more than 2,500 km of dry stone walls have been built throughout the Valtellina. These walls, which have always formed the magnificent vineyard terraces of the Province of Sondrio, and prevent erosion, largely preclude the mechanization of work and keep the production costs associated with manual processing high. 

They are also used to make the wine.

In compliance with production regulations, grapes must be vinified in Valtellina. The cellars at our headquarters in Brusio, in the lower Valposchiavo, are therefore intended for the aging phase, which begins the year after the harvest. In the round-vaulted cellars, formerly called "canve," the wine is aged for 4 to 5 years in large oak barrels. Bottling takes place after a quality control sealed by the DOCG and DOC designations.

DISTILLERIA 1888

In the old distillery, built in 1888, pomace produced in vineyards in nearby Valtellina is processed. Careful selection of raw materials is the basis for a high-quality product. The pomace must be fresh and fragrant. That is why careful sorting and careful selection already immediately after pressing is of paramount importance.

In the main boiler - the GR 3 A - immersed in water, the pomace is distilled a first time to obtain phlegm. This first distillate, with an alcohol content of approx. 22-25° Vol, is decanted into the second and smaller boiler, the GR 3 B.

The second step, technically called 'rectification,' is used to further concentrate the alcohol and aromas. The resulting product reaches 55-65° Vol. The abundant separation of head and tail products during rectification guarantees the final distillate fineness, aroma harmony and character, typical of Misani distillates.