The Secret Still Houses of Monferrato

Perched atop a hill in the Monferrato region, amid vineyards, timeless landscapes and historic architecture, stands the Mazzetti d’Altavilla Grappa House, one of the most iconic names in Piedmontese distillation. Its story began in 1846, when Filippo Mazzetti recognised the value of grape pomace — the skins and pips left over after winemaking — and transformed it into a precious raw material. His son Luigi later moved the distillery to the hill of Altavilla, into an ancient monastery whose church is still consecrated today. The site would go on to become the heart of the company. Today, the business has a distinctly feminine touch: Chiara, Silvia and Elisa grew up here, surrounded by the aroma of grape pomace and the quiet atmosphere of the ageing cellar. They now represent the new generation at the helm of the company. Since the nineteenth century, the family has safeguarded and renewed this heritage, gradually expanding production from grappa to liqueurs, amari and other speciality spirits. This growth has never come at the expense of the company’s family identity. Instead, it has enabled the brand to combine artisanal expertise with a contemporary vision of taste and hospitality. Deluxu.it Magazine had the pleasure of visiting the historic distillery. Here, the meeting of local heritage, production culture, aesthetic sensibility and genuine passion is tangible. The ageing cellar, historic park and panoramic tower overlooking the hills embody a philosophy in which luxury is not about excess, but about the time devoted to doing things exceptionally well.
On the top floor, we were welcomed into Materia Prima, a bright and stylish restaurant where the tasting experience reinforced our appreciation of Piedmontese cuisine and its spirits. Each meticulously prepared dish was paired with a liqueur; every slow, mindful sip evoked a sense of serenity and conviviality. One particularly valuable piece of advice stayed with us: “Keep the essence in your mouth for twenty seconds before swallowing. It helps intensify the flavours”. Here is the menu: an entrée featuring Mazzetti Vermouth di Torino with a slice of orange. This was followed by a pumpkin soufflé in crisp pastry, served with Piedmontese toma cheese fondue and caramelised onions, paired with Grappa di Arneis and Amaro Zero. Next came potato gnocchi on a pumpkin cream, with buttered chestnuts and Moncenisio blue cheese fondue, paired with Grappa di Barolo Riserva. To finish, a warm apricot and gianduja cake with crème anglaise, accompanied by 12-year-old aged brandy and Mazzetti Italian Brandy aged for 27 years. But what secrets lie within those impressive pieces of machinery?
“The still speaks to us. The equipment is all the same; the difference lies in how it is operated,” explains Mr Sanzio, master distiller.
The quality of the spirits begins with the selection of the raw materials. The grape pomace comes from Piedmontese wineries located a short distance from the distillery and is processed fresh after pressing to preserve its aromatic richness. Each grape variety is handled separately to respect its distinctive characteristics and capture its nuances in the glass. The process continues in the stills, where different techniques are employed according to the raw material and the desired result: water-bath distillation, ideal for more delicate expressions; direct-steam distillation, in which steam passes through the grape pomace to extract its volatile compounds; and boiling, suited to raw materials with a fuller structure. This is where the distiller’s expertise becomes decisive. During distillation, the spirit is divided into heads, heart and tails. Only the heart — the finest and most precious fraction — is selected to produce the final distillate. For grappas intended for ageing, the journey continues in the ageing cellar, where more than 300 barriques house spirits that evolve slowly through contact with the wood. Alongside grappa, the liqueurs showcase another dimension of the company’s expertise: the art of aromatic composition. Herbs, spices, fruits and essences are carefully selected and measured to create balanced flavour profiles, in which every ingredient contributes to the overall harmony. The method varies according to the recipe and the type of product, but the pursuit of finesse and distinctive flavour remains central.
And what about Christmas? Here are a few suggestions. Grappa and Chocolate or Lemon Panettone €30. Animo Whisky, aged for three years and presented in an elegant cylindrical box €59. 2026 Advent Calendar, featuring 24 miniature 2 cl bottles of grappa, liqueurs and spirits. €49.90. Decant’Art Paul Klee, Grappa di Barbaresco presented in an artistic decanter with a wooden gift box  €150. www.mazzetti.it
Deluxu.it Copyright