Paolo Marolo is widely regarded as one of the best Grappa producers in the world. He is credited for being a leading innovator in Alba, the heartland of Grappa production, for departing from the tradition of working with a continuous still (used for efficiency in mass production), and choosing instead to work with a bain-marie discontinuous still. This alembic requires fresh pomaces and distills very small quantities much more slowly, but ultimately captures the yields a Grappa that is infinitely more pure, complex, and invigorating, with many dimensions of aromas and flavor. Moscato Grappas are generally more well-received by the average drinker due to their lifted aromatics and softer palate. This is 100% Moscato d'Asti. The aromatics of the Muscat grape are on full display in the nose, with flowers and zesty citrus notes coming forward. The pomace fermented for three days, unlike most Grappas where it is immediately distilled after crushing, for added depth. The alcohol is soft of the palate and the spirit finishes long with lingering intensity.