Grappa with Teutonic Winery pomace



Making grappa is extremely labor intensive. Emptying a still filled with gallons of swollen grape skins and the short window of time to distill masses of fresh pomace before it turns vinegary present quite a challenge. Andy has worked his way through multiple bins of Pinot and Reisling pomace, the pressings courtesy of our (relatively) new neighbor, Teutonic Wine Company, and burned the midnight oil to keep up with the whirlwind of wine production.