The beginning - 1918
The year was 1918 when, in the streets of Casale Monferrato, the capital of Monferrato and of Piedmont's winemaking tradition, Distilleria Magnobert was born.
The small company was distinguished by the first preparations of Grappa and Liquors of an herb-base, skilfully selected and infused according to secret, unchanging ancient recipes.
The Luparia family with Rinaldo, and his father Giuseppe, started the company, bringing with them their important contribution of having been wine-makers in San Martino di Rosignano.
In these difficult years, natural, herb-based products based on an ever-improved quality were proposed.
Only at the end of the world war would the company's business be able to start again with new vigour, broadening its market abroad - in America, Europe and Australia, and, in 1949, transferring its headquarters to the modern complex of 16,000m2 just outside Casale, along the important wine-making route Casale-Asti. The antique distillation system was modernised, all the while maintaining its peculiar structure.
The son, Alberto, developed a very personalised pressure-based vapour distillation system, completely in copper, with a modern marc draining system, which still today allows the company to recover the depleted marc, with a maximum environmental benefit. Today, like back then, it is the Mastro Distlillatore the true artificer of the process of the Grappa extraction: attentive to the characteristics of every batch of marc arriving in the company at the conclusion of the grape harvest- Connoisseur of the best blends that a vine can express, with competence and attention, each year it is able to extract the best, the \"heart\", and dismiss that which is heavy or bitter. At the end of the long process, the precious, crystalline liquid that gladdens the finest and most expert palates, is extracted from the antique gauges, active still today.
Precursor of a trend that had been very affirmed in recent years, Alberto expanded the already supplied Grappa ageing cantina, and developed the first Grappe Invecchiate (Aged Grappa), preferring large Slavonia-oak barrels, where the distilled product rests for at least 4 years.
The company's first single-variety Grappa was of 1964, the marc of Balvasia di Casorzo was distilled separately in order to acquire a more aromatic, delicate and smoother product.
In these years of strong development, the typical distilled products were matched with new liquors that followed the market's evolution in the 1970s, such as the bitter \"Wunderbar\", infused with herbs, and the first aromatised vodka \"Mambo Vodkalemon\".
Thanks to the experience gained in the working of the herbs and spices, the initial formulas are developed for liquors ideal for baking, high-alcohol products that match well the arts of Master pastry makers: maraschino, alchermes, Jamaican rum-based products, citrus and berry infusions, together in various personal formulas in which the aromas and flavours of the finest spices balance each other in special preparations. Despite the changing trends and modes which even in the world of pastry making have come one after the other throughout the years, the main product of the Bagne Alcoliche (Alcoholic Syrups) for pastry making has always been Rum. After many years of attentive research in the world's best prime materials, the company selected their own personal mix of Rum from Jamaica and Barbados from which the best alcoholic preparations come: Mathilda very old 70% vol., pure, distilled from 100% cane sugar, aged for more than 7 years, Jamaica white and Creole 70% vol., together with an interesting combination of young and aged Rums which is Barumba, a particular 30% vol. formula.
The company specialised in the distilling of mono-variety Grappa, typical of the area (Grignolino, Malvasia, Barbera, Freisa and Moscato), with the intention of offering a smoother and more refined product to the consumer. At the same time, a small, water-bath, low-temperature, slow vacuum distilling system was introduced for the production of Brandy from the aromatic vines of Piedmont: from Moscato di Canelli to Malvasia di Casorzo. It was a unique system with a colourful personality, designed expressly for the company's needs, and is therefore exclusive. The vacuum distilling allows for the low-temperature process, which does not stress the grapes' aromatic components, and thereby allows for the preservation of the more noble, fine parts in the distilling, leading to the achievement of a product extremely rich in the aromas of the original vineyards.
From the strong collaborations with the most famous pasty makers that the Luparia family maintained throughout the years, the necessity to marry the aromas of pastry making with non-alcoholic preparations that was better suited to the tastes of the youngest consumers. For this, in time, Distilleria Magnoberta transferred part of the production onto non-alcoholic products of particular interest: cocoa and vanilla based Meringata has had an exception success in every field of application, from baked goods to leavened breads, and remains the most revolutionary product to arrive on the scene of Bagne Analcoliche (Non-alcoholic Syrups) for pastry making.
In time, the line then grew to propose natural products based on berries, tropical fruits, coffee and peaches.
But it was the arrival of the Frutta al naturale Magnoberta that was a truly revolutionary product: thanks to an entirely natural process that involves exclusively alcohol and sugar syrups of various concentrations, they were able to transform fresh fruit into a product in syrup which maintains the physical and organoleptic characteristics of the fresh fruit. This procedure is used with raspberries, strawberries, berries, blueberries, blackberries, currants, cherries, melons and pineapples. Ideal for garnishing cakes and semifreddi, excellent also for making baked goods and leavened breads. The fruit is not frozen and is not damaged by being cooked at high temperatures. This new procedure allows for the perfection of the production of naturally aromatised Grappa.