Vicenza is the province of grappa, with a strong leadership in terms of a number of historic distilleries. One of these is located in Montegalda and has been in business since 1840 in an adequate frame of a sixteenth-century building, affectionately called the Palazzone. Lead by the fourth generation of the Brunello, artisans of distillation, who stand out by working on an alembic, one among the few of its kind still in operation, consisting of a battery of four copper boilers fuelled by direct steam.

The main requirements for the raw material for the grappa are the freshness and the right degree of fermentation: the red marc is passed into the alembic still 'live', immediately after racking, for all its fragrance to pass to the distillate; the white one is fermented for three to four weeks in sealed containers of small capacity so that the transformation of sugars into alcohol in the manner is more favourable to the preservation of the aromatic component.