Romano Levi

Production is linked to the Levi family, with documented origins in distillation tracing back to the activities of the 'grapat' in the alpine valleys. The distillery founded by Serafino Levi in Neive is historically placed in the 1920s (year reported in sources: 1925). In the following decades Romano and his sister Lidia continued the activity, with Romano becoming a well-known reference figure for artisanal grappa until his death in 2008. After a period of management by collaborators and changes of ownership, production and the mastery of the recipes have been preserved and carried on by new managers and importers.

Strong focus on tradition and raw materials: selected pomace from the Langhe and artisanal processing with low yields. The company combines productive activity with cultural and artistic dimensions (labels designed by Romano Levi and author collections), preserving historical methods and small-scale production.

Langhe (Neive, Barbaresco, Barolo and surroundings) — Piedmont wine area famous for Nebbiolo, Moscato, Arneis and other varieties used for the pomace that form the basis of the grappas.

Artisanal processing of pomace, often worked 'grondanti' (wet) and blended according to traditional recipes. Distillation in a discontinuous copper pot still with direct fire (traditional method declared for historical production). Some grappas undergo curing in underground pits and subsequent periods of aging in wood; timing and types of maturation vary by label.

Discontinuous copper pot still with direct fire (traditional method reported in product descriptions and technical sheets).

Aging in wooden casks/barrels: amber expressions and reserves use small casks of various woods; some labels provide a certified minimum multi-year maturation.