The distillery and the SLAVE,in Costabissara , Vicenza, today as yesterday, takes under an hour and a half to distill 700 Kg. marc (a crush), getting about 30 litres of grappa at all level (75%-80% vol.). The slowness and care for the distillation process make this product a MUST-have, i.e. the maximum from the point of view of quality. Fresh grapes are fermented, just torchiate in the cellar, they come only on reservation, to the long-awaited distillation, where in the course of a day are spent in the distillery, the maximum quantity of 8000 Kg.