Founded in the aftermath of WWII, this is one of Italy's most prestigious distilleries. CiVidina is owned and operated by the Tosolini family, currently in its third generation. In many other distilleries of Italy, grappa is an afterthought. It is distilled after the wine is made or the distilleries buy grape skins from other wineries. But the Tosolini are artisans of Grappa. They use only the skins of whole grapes and produce Grappa during harvest season to ensure the freshest, most premium product. It takes 1 ton of grape skins to produce but 9 liters of CiVidinia Grappa. Traditional steam stills are used with custom controls built by the founder, Bepi Tosolini. Fruili is the most established region for Grappa in Italy, and the Tosolini family is one of the most prestigious producers of Grappa in Fruili. CiVidina is best enjoyed neat at room temperature or mixed with coffee.
2 oz Cividina Grappa 1 oz Fresh Lemon Juice 1 oz simple syrup ½ egg white Dash of Bitters Shake vigorously over ice and strain into a chilled cocktail glass. With the three drops of bitters, use a toothpick to make a looping pattern.