Grappa tastings just outside of Melbourne
The pioneers of Australian Grappa
Pietro Gallus Estate’s Tasting Bar will welcome guests for Grappa tastings and tipples from late October.
Renowned nationwide as the pioneers of Australian Grappa, the Pietro Gallus team will use the stunning space just thirty minutes from Melbourne to share their passion for Grappa.
Olivignia restaurant and Australia’s first Grappa distillery
Neighbouring the estate’s celebrated restaurant Olivigna and Australia’s first grappa distillery, the Tasting Bar has been designed and created by Pietro Gallus owner John Di Pietro, and enjoys panoramic views of the surrounding countryside with avenues of Italian Cypress trees and olive groves transporting you to the Mediterranean.
“When building the estate we’ve always imagined creating a Tuscan villa in Warrandyte that combines the best of Italy and Australia. Over the years, careful planning, building and planting has allowed us to create a mini Italy surrounded by bushland, which to us feels very much like ‘La Dolce Vita’ – the sweet life. We hope to see the Tasting Bar become a new favourite haunt for locals and visitors alike, where we look forward to introducing them to our estate-grown produce and artisanal Grappa, at a bar with – in our opinion – the best views in Victoria,” says Di Pietro.
Featuring floor-to-ceiling black steel-framed windows, a striking 7.5-metre polished concrete bar, and a palette of earthy tones and natural finishes, the Tasting Bar will be a place to meet the makers and enjoy Pietro Gallus’ estate-made artisanal Grappa, spirits, liqueurs, wine and beer.
Head distiller Nathan Rigby hones his Grappa technique
Head distiller Nathan Rigby has honed his craft at the estate for six years, using century-old Italian methods and modern distilling techniques to create Pietro Gallus’ award-winning drops. Sit down and sip on one of five exclusive flights of expertly selected grappa, liqueurs and craft spirits matched with unique food pairings such as locally made dark chocolate, dehydrated oranges from the orchard, and frozen grapes.
Flights will include:
- Bassano — Grappa di Prosecco, Grappa al Caffè
An introduction to Pietro Gallus’ flagship range, served in the traditional way
- Amalfi — Grappa di Moscato, Limoncello Classico, Limoncello Crema
Encompassing all things La Dolce Vita, taking customers on a holiday to the Amalfi Coast
- Sicilia — Grappa di Pinot Grigio, Liquore all’Arancia, Liquore al Cioccolato
Evocative of a favourite childhood choc-orange sweet
- Calabria — Grappa al Caffè, Liquore al Cioccolato, Liquore alla Liquirizia
For coffee lovers and sweet tooths
- Warrandyte — Crossover Gin, Olive Leaf Vodka, Grappa di Moscato
A mix of the best on offer
Guests will also have the opportunity to take home what they’ve tasted, with five different grappas, six liquors, three craft spirits, seven wines, ten pre-packed cocktails and multiple sample packs available for purchase, all made on-site by the Pietro Gallus distillers.
Come October, this will also include Pietro Gallus’ highly-anticipated Grappa Stravecchia — an Australian Barbera Aged Grappa that is the very first of its kind in the country. Barrel-aged for a minimum of 24 months, this limited release Grappa is the newest and most premium of the Pietro Gallus range, with extremely limited quantities available.
About Pietro Gallus Estate
Located 30 minutes from Melbourne CBD in the rolling hills of Warrandyte, the picturesque Pietro Gallus Estate celebrates the sweet life through its winery, cellar-door, renowned restaurant Olivigna, and Grappa distillery. Founded by husband and wife team John Di Pietro and Anna Gallo, the 20-acre estate transports visitors to the Italian countryside with its abundance of Mediterranean flora and charm.
As the first of its kind in Australia, the Pietro Gallus Estate grappa distillery is run by head distiller Nathan Rigby. Rigby and his team use century-old techniques and Italian methods to create artisanal Grappa and liqueurs, changing the public’s perception of Grappa one tasting at a time.
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