Born from the will of a handful of enterprising Barbaresco producers, it was among the first to install a discontinuous system with boilers operating under vacuum. The action of such an apparatus, which by lowering the boiling temperatures of the volatile constituents modifies the composition of the vapor mixtures, allows, especially when working on fresh Nebbiolo pomace, to obtain incredibly clean grappas. Over the years, a bain-marie still has been added to this still.