The distillery placed special emphasis on the selection of raw materials, yeast management, and slow distillation to fully preserve the delicate aromas of each grape variety.
The Marzadro Distillery was founded in 1949 in Nogaredo, a small town in Trentino, Italy, by the Marzadro brothers. The family already had experience in agriculture and grape processing, which laid the foundation for their future work with grappa. From the very beginning, the goal was to produce grappa of the highest quality, respecting traditional techniques while also incorporating innovative approaches to distillation.
In its early years, Marzadro focused primarily on processing local grape pomace, distilled in small copper stills. The distillery placed special emphasis on the selection of raw materials, yeast management, and slow distillation to fully preserve the delicate aromas of each grape variety. Even then, Marzadro developed a close connection to the local wine culture, as grappa is traditionally made from the leftover grape skins and seeds from winemaking.
Over the decades, Marzadro expanded continuously and modernized its production facilities without losing artisanal precision. The distillery introduced various grappa lines, including single-grape varieties (Single Grape Grappa) and aged versions matured in oak casks or barriques. A distinctive feature is the combination of tradition, terroir, and experimental innovation, giving each bottling a unique flavor profile.
Today, Marzadro is one of Italy’s most renowned grappa producers. Its products are exported internationally and are highly regarded by both spirit enthusiasts and fine-dining establishments. In addition to grappa, Marzadro also produces liqueurs, fruit brandies, and limited special editions, always focusing on quality and authenticity. The distillery serves as a prime example of how tradition, craftsmanship, and modern technology can be successfully combined in spirit production.
