Distilleria Giovi was founded in 1987 by master distiller Giovanni La Fauci and is located in the small town Valdina in the province of Messina in an area that enjoys a temperate climate and faces the Tyrrhenian Sea perfectly framing Cape Milazzo the Aeolian Islands.
The distilled raw materials are sourced exclusively from the best winemakers of the Sicilian winemaking scene. The fruit is taken directly from local cultivators from around the Etna peninsula, grapes from the islands of Pantelleria, the Aeolian Archipelago, the Province of Marsala, the town of Noto and other areas in Sicily prominent for viticulture.
The Power of a Dream
“I learned by reading and experimenting, the old fashioned way. Distilling marc* that I collected during my visits the nearby winemakers’ cellars, experimenting with different and new techniques along the way, assembling my own alembics and stills as if they were an extension of myself. All this in order to find a way; the best possible way to achieve that perfect result which showcases the fruit of my land and capturing its unmistakable aroma!”
“…And so I founded Giovi, with the intent to never give up that continuous strive for quality, never give up the passion to which I’ve dedicated myself since the beginning.”
The Passion for the Highest Quality
The equipment is constructed in a way to avoid modifying the powerful and decisive flavors of the Sicilian ingredients Giovanni uses. Sourced and selected with a great attention to farming areas using natural and sustainable methods. This is why Giovi’s spirits are so unique. So unique that the different vintages may be slightly different due to variations in weather conditions and their subsequent effect on the ingredients.
Giovanni’s alembic, called an old “Zadra” in the Sicilian dialect, is a discontinuous double boiler. Some parts were modified by Giovanni to better fit the purpose of his distilled spirits. The marc held in the alembic is heated slowly until the correct temperature has been reached for the proper evaporation of alcohol. This all encourages a perfect balance between the aromas of the raw materials and the finished product. The tail and head of every batch is discarded as each marc is dealt with individually. Every batch takes from four to five hours and every alembic has a capacity of about 500lbs. Before being distilled, the marc is subjected to rigorous olfactory tests by the Master himself to verify the quality and to select the best product. The distilled spirit obtained, at a temperature 169°F is transferred in stainless steel containers where it’s aged from six to 8 months. Afterwards it is diluted with fresh mountain spring water to bring it to the desired alcohol content. Every product has a specific alcohol content that maximizes the balance between the gustatory and olfactory. Before the product is released, the product rests in the bottle for four to six months.
Furthermore, Giovi also creates distilled spirits on behalf of the most prestigious wine makers in Italy such as Planeta, Tasca d’Almerita, Castiglion del Bosco, Marchesi Mazzei, Saracco, Murgo, Benanti, Villagrande and many more including our very own Valle dell’Acate.
* Pronounced mahr, marc is made by distilling the pips and skins left in the press after juice has been extracted from wine grapes.