Casa Vinicola di Misani Pietro

ABOUT US

Casa Vinicola Misani is a small family-run business. Its headquarters, with cellars for aging and refining, a distillery, and a bottling plant, are located in Brusio, in Valposchiavo, in the canton of Graubünden. The Misani building is located in the immediate vicinity of the spiral viaduct of the Rhaetian Railway, a UNESCO World Heritage Site.

The estate's vineyards—including Crap dal Düc and Piantolè—cover a total area of approximately 2 hectares and are located in the nearby Valtellina, in the municipality of Tirano, in the province of Sondrio.

 

VALTELLINA WINE

The Nebbiolo grape, also known locally as Chiavennasca (from the dialect meaning "most vinous grape"), is grown and produced in the estate's vineyards in nearby Valtellina (Province of Sondrio).

To facilitate cultivation on the steep slopes, more than 2,500 km of dry stone walls have been built throughout Valtellina. These walls, which have always formed the magnificent terraced vineyards of the province of Sondrio and prevent erosion, largely preclude the mechanization of work and keep production costs high due to manual labor.

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

 

DISTILLERY 1888

The ancient distillery, built in 1888, processes the pomace produced in the vineyards of the nearby Valtellina. The careful selection of raw materials is the basis for a high-quality product. The pomace must be fresh and fragrant. For this reason, careful sorting and selection immediately after pressing is of fundamental importance.

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

The second step, technically called 'rectification', serves to further concentrate the alcohol and aromas. The product obtained reaches 55-65% ABV. The abundant separation of the heads and tails during rectification guarantees the final distillate the finesse, aroma, harmony, and character typical of Misani distillates.