7 – The perfect number

Italy is known to be the country with the highest variety of grapes in the world: 7 of which produce the best Italian wine. Gra’it has accurately chosen the 7 best varieties to produce the 7 best grappe that are ultimately united into one perfect blend.



Known by the Ancient Romans as Pucinum, it was highly appreciated by the Venetians since the XVI century. Mostly grown in Veneto, today, it is beloved all throughout the world. Its dry yet persisting aroma ranges from white peaches, freshly picked flowers, apple, pear and melon to freshly baked bread with a subtle yeastiness.



The Corvina vine, the main ingredient for the exquisite Amarone wine, owes its name to the dark colour of its bunches: black as a crow’s feather (Corvo in Italian). Grown in the Valpolicella near Verona (Veneto), its peculiar aroma is full of fruity flavours, especially cherry, plum and blackcurrant.



Grown in Piedmont, its origins date back to the Ancient Greeks, the first known to produce noble wine and import vines to Italy. It owes its name to its particular musky aroma, a delicious blend of honeysuckle, citrus, rose and peach.



One of the most beloved wines in Italy. Its Nebbiolo vines are cultivated in the wine-land Piedmont since the XIII century and owe their name to the late harvest, often performed in the first autumn fogs (Nebbia in Italian). Nebbiolo grapes have rich and complex flavours including rose, cherry, truffle, and mint.



From the beautiful hills of Tuscany, Sangiovese is a precious and ancient vine, among the earliest grown by the Romans who called it “Sanguis Jovis,” “Jupiter’s Blood,” for its nobility, strength and fruity fullness. It is the main ingredient for the famous and delicious Brunello di Montalcino, to which it confers its characteristic, ripe cherry taste.



Ruby red, intense but well balanced to the nose, dry, warm, harmonic, tannic and velvety in taste. Its origins are in the name: Aglianico, from the Latin Ellenicus. Imported in southern Italy (Campania and Basilicata) between the VII and VI century AC, the Romans made large use of it to produce the legendary wine Falernum, drunk by emperors and chanted by the poet Oratius.



A dark skinned grape of great historical importance. It takes its name from the town of Avola in Sicily, to which it was imported most probably between VIII and VII centuries AC by the Greeks. Its chocolate and dark raspberry aromas have been highly appreciated for centuries all over Europe.

i 5 step di Gra'it

Stage 1: Fermentation – grape pomace is placed in vacuum vats to complete its natural fermentation process.


Stage 2: Extraction of the phlegm – grape pomace is distilled with patent stills (continuous) to extract all the aromas without altering the complexity of its structure.


Stage 3: Distillation – copper pot stills (discontinuous) are used for the distillation process during which our master distillers separate the “hearts” of the phlegm, richest in flavour and aromas from the unsavoury “tails” and “heads”.


Stage 4: Sublimation (or filtering) – small batches of Gra’it are filtered through specially designed vapour columns containing hand-made copper catalysts.


Stage 5: Ageing – Gra’it is seasoned in Slavonian oak barrels for twelve months.


Unlike other distillers, we do not add any natural or artificial flavour to our grappa. Gra’it is 100% natural and 100% gluten free.



• The 7 most reknown Italian grape varietals originate an incredible fusion of taste, smoothness and character. Distillation occurs as soon as the grape pomace reaches the distillery so as to not alter the integrity of its aromatic structure.


• The S.U.B (Sistema Unico Bonollo) is a patented distillation process which originates from the combination of 170 years of experience with the latest technology and equipment. Gra’it took more than 4 years to develop and numerous tests were performed prior to achieving the perfect balance of smootheness, character, taste and versatility.


• The 12-month ageing in Slavonian oak casks not only grants Gra’it the “Invecchiata” denomination but it also further enriches Gra’it with light spicy and vanilla tones.



Our bottle: an 1856 original alchemical mold. The exclusive bottle that holds the Gra’it alchemy was created using an antique mold that was probably made by Venetian alchemists and perfumers. Venezia and the Veneto region have been key players in international alchemy: the very first alchemical text books, originally from the east, are held in Venetian libraries, and alchemical practices in Venetian shops led to the development of several arts such as glass-blowing and perfumery. This is the reason why we wanted Gra’it to have a special bottle, to bring us back to a great Venetian alchemical tradition.