Winestillery was born of the radical notion of merging a winery and a distillery, giving birth to the first and only “Vinstilleria” in the world. Winestillery combines the highest oenological knowledge of the Chianti Classico Region terroir and the finest international arts of distillation. Using our holistic production philosophy each spirit is created “harvest to glass” in alignment with our Grape to Glass Manifesto conceived of by Enrico Chioccioli Altadonna, co-owner and co-founder of Chioccioli Altadonna Family Estate.

Born from the tradition of fine winemaking, our symbol of a chalice and grapes represents our production heartbeat and the foundation of our Grape to the Glass Manifesto:

I. Every Winestillery product must be conceived, distilled, and bottled by Chioccioli Altadonna Family Estate.

II. The primary ingredient of our spirits must be grapes or wine. If a spirit, according to the law, can not be produced from these ingredients, all the other steps of the production must be “wine-centered” and use traditional elements of winemaking.

III. Only traditional Tuscan botanicals will be used.

IV. All distillation must take place in the Chioccioli Altadonna Family Estate facilities, using our custom-made Winestillery under the guidance and secret recipes of the Master Distiller.

V. Bottling, maturation, and aging of each Winestillery product must be done on location.

VI. Artificial aromas and additives that alter the purity of the product are not permitted. Only natural color and natural flavors are allowed.

VII. Each Winestillery product is non-chill-filtered to keep the full integrity of its premium Ingredients for a superior taste.

VIII. Winestillery lives and evolves thanks to experimentation and dialectic between the highest oenological knowledge of the Chianti Classico Region terroir and the finest art of distillation.

THE BITTER & THE SWEET

An Epic Story of Rebirth.

The tale of Don Ciccio & Figli begins on another continent, and in many ways, in another world. It is 1852 in the Italian town of Atrani. In this ancient hamlet clinging to the rocky coast of Amalfi, a child is born. He is Vincenzo, known to friends and family as ‘N’gioletto’, and by his hand, the great liqueur recipes of the Amodeo family will come into being. In the summer of 1883, now a man, he becomes the first but not the last Amodeo to create the finest liqueurs on the Amalfi Coast. From bitter Amaro to sweet Limoncello, the family liqueurs would become a part of day-to-day life, the routines that ordain the eternal traditions of southwest Italy.

For 50 years, the birth and growth of the Amodeo liqueurs proceed whimsically, like a fresh breeze warmed by the Mediterranean sun. And then, The Great War. Under the dark cloud, the Amodeos press on, crafting their liqueurs as best they can. But finally the stills run dry and the recipes are put under lock and key, as the family rolls up its sleeves for the monumental effort to rebuild. Little do they know, there will be yet another war to weather.

The family craft lies dormant, but it is never forgotten. In 1951, my grandfather Francesco Amodeo, the ‘Don Ciccio’ we honor in our name, brings our liqueurs back to life. A mechanic by wartime necessity, but with artisanal liqueur-making running in his blood. He joins forces with my maternal grandfather Giovanni Porpora who is a falegname – a carpenter of exquisite skill. Together they build a small and thriving distillery in the hills of Furore, near Positano and Capri. The liqueurs are reborn, crafted exactly as they had been until 1931.

From the peaks of Monte Pigna, in the heart of the Alps, almost 5000 ft above sea level, in Northwestern Italy, the Santa Barbara Spring flows into the town of Lurisia. An extremely low TDS of 30mg/l with a low pH of 6 make up this special healing water.

Legend has it, at the turn of the 20th century, it was a miner who discovered the source: with a blow of a pickaxe, he made water flow from the rock that not only proved to be excellent to drink but also "precious" in healing sores and wounds quickly. His fame spread immediately, attracting the curious and the scholars.

The fame of the "healing water" reached beyond borders and what miners knew from experience by immersing wounds in water to accelerate healing is demonstrated by the Nobel Laureate Madame Marie Curie in 1918 who studies the properties of the rock and attests to the exceptional therapeutic properties of water.

The Lurisia Thermal Spa opens to the public in 1940 revealing the virtue of the water. In 1950 the economic boom for bottled water in glass led to the first industrial bottling plant for Lurisia water. The Spa was purchased in 1996 and renovated by the Invernizzi family. Famous since its foundation for healing and most beneficial, especially for the respiratory system, it is classified as "First Superior Class" in the classification of the Healing Spas.

Today, they are celebrating 80 years of excellence in Italy. It is available in 750ml and 330ml in both still and sparkling natures.

David & Léa started this project in June 2021 in the Autrans-Méaudre premises in Vercors. Spirits are made in the privacy of the workshop using the combined techniques of fermentation, maceration, distillation and aging. Exclusively natural raw materials are used from carefully selected wild or organic plants native to France. Nothing added. Colors obtained only from plants themselves.

✱ ENTROPIE n. f.

19th century. Borrowed from the German Entropie, learned derivative of the Greek entropê, "action to turn around", hence "action to transform, change".

phys. Grandeur, which is a state function, characterizing the tendency of a system to evolve spontaneously towards a state of equilibrium, different from the initial state in which it was. Entropy is expressed in joules by kelvin.

Another definition: entropy can be the physical thermodynamic amplitude that makes it possible to measure the unusable part of the energy contained in a system. This means that this part of the energy cannot be used to produce work... (unlike elbow oil)

The story is singular, idealistic and a bit crazy: just the way we like it! During the covid, Vincent Granier, a wine enthusiast, decides to create a local organic liqueur that is easy to digest and drink at any time of the day or night. During the course of the project, he was joined by his brother Stéphane, a former professional basketball player, and the two of them made their dream come true by creating a range of liqueurs from Haute-Savoie that corresponded in every way to their expectations. They are produced with alcohol from 100% organic wheat grown by the owners of the harvesters; natural water from the Boubioz spring at Lake Annecy; organic sugar produced in the Vosges and the Palatine forest. And to sign the range, the plants used in the composition are hand-picked by harvesters located in the Alps, as much as possible. When the local card is not possible, they resort to sources that are as close as possible and always organically grown, at the very least. The result is fragrant, fine and easily digestible liqueurs, moderate in alcohol (26°), with an integrated sweetness, which can be drunk as a well-struck aperitif or, of course, as a digestif. A favourite? The gentian, which will undoubtedly make you forget all those you have drunk so far!

The Garagaï distillery was founded in 2019 by Maixent Dubois in Puyloubier, at the foot of the fascinating and wild Sainte-Victoire mountain, just outside Aix-en-Provence, and produces non-alcoholic herbal distillates and syrups. Curious and self-taught, Maixent started to take his first steps in the world of wine before dedicating himself to the world of spirits. He wanted to bring together in the Garagaï adventure a Provençal anchorage, the work of the land and a space of expression and freedom. The aromatic plants are harvested wild in the Aix region or cultivated from spring to autumn. They are used as soon as they are harvested to guarantee their original freshness. Once transformed, the colors and perfumes are fixed by infusion (hot in water), by maceration (cold in alcohol) or by distillation with traditional stills, over an open flame and in a bain-marie. It is only at the end of the season that the assembly work allows him to determine the combinations that will reveal the paintings of the year.