We already had all we needed – except the right intuition.
We replaced Scottish stills with the traditional grappa ones. 

Our whisky ages in oak and spruce barriques from Val di Fiemme, and in barriques used to age Amarone from Valpolicella and Passito from Pantelleria.

We named it “In Quota” – high altitude – because we use water from the Dolomiti di Brenta and ancient wheat grown in the mountains: barley and rye.

We oversee every step carefully, from planting to bottling, following our ancestor’s methods. We’ll share it all when you’re here with us.