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Carlo Bocchino founded the Bocchino Distillery in 1898 in Canelli, Italy. Currently, Antonella and Carlo Bocchino, who grew up hearing their grandparents' magical stories about grapes, vintages, and seasons, run the distillery. Antonella and Carlo represent the fourth generation of the family to produce grappa.

Because Bocchino distills exclusively from regional grapes, it is widely considered as the most important and prestigious distiller in Piedmont (used by many first-class wine producers to distill grappas that they then commercialize under their own name).


Carlo and Antonella
Bocchino still uses the alambic (single pot still) vapor-distillation process. The grape skins known as "vinacce" are placed in a large copper kettle, which is heated very slowly. The resulting steam is captured through a series of tall pipes. The liquid trapped in these pipes is split in three parts. The bad-tasting top 1/3 (known as "head") and bottom 1/3 (known as "tail") are taken away from the final product. Beyond the pipes there is a series of copper conduits in which the pure grappa is trapped. Grappa can then be bottled to capture fresh aromas and flavor or wood-aged for over 100 years to develop complexity and finesse. Lazarito Bocchino (son of the original founder) pioneered in the late 30s the use of wood to age grappas.

These extraordinary gems grow out of the unique Bocchino tradition, a company with vision but with deep and solid roots in the traditions of the past. It is worth repeating that Bocchino grappas are unique and very particular, intended for refined palates while capable of intriguing even those who are unfamiliar with grappa.


Antonella Bocchino and John Vesce of Bedford International
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