1977, Paolo Marolo's first grappas were produced from the desire to transform a traditional,
often rustic product into an example of the distiller's art. Since that time he has consistently
worked with the pomaces of noble grape varieties from the renowned wine regions of Italy.
Marolo's Santa Teresa distillery works closely with wineries in various regions to ensure that
only the freshest pomace is used. Two small discontinuous "bain marie" stills are employed,
one for white wine pomace and the other for the red wine pomace. This method of production
means that Santa Teresa cannot distill large quantities of spirits, but it allows Marolo to
capture the diverse and well-defined characteristics of the excellent raw materials he uses.