The Grappa Process
Autumn, Napa County, California. When the grapes become
fully ripened on their vines, they are harvested and crushed.
The nectar from the crush will become the wine for which the
Valley is most famous.
The pulp, skin and seeds left over from the crush are called the
Pomace. We whisk this fragrant raw material to our distillery
where it is transformed into CUGINI Napa Grappa, expertly
crafted in small batches to ensure the quality worthy of our
DiTocco family crest. We invite you to enjoy CUGINI Napa
Grappa, whether with the family you were born into or with
the family of friends you have made.
The CUGINI History
Antonio and Mary DiTocco arrived in Quincy, Massachusetts
from Benevento, Italy in the early 1900’s and raised eleven
children on a bricklayer’s salary during the depression years.
Those eleven children gave their parents thirty-eight grandchildren,
among them cousins Anthony DiTocco III and Matthew McNally.
Many years later, Tony was visiting Matt in San Francisco,
and over an Italian dinner, a bottle of Napa cab, a couple
glasses of grappa and old family stories, the idea for CUGINI
was born – an old world tradition made in the new world style!