Grappa di Tabacco
"It is a journey that has lasted for over 30 years. Turning and talking with people, discover a lot of things. Curiosity and interest in creating new paths and make you do a little way into more", so begins Vittorio Capovilla to tell; undisputed master of Capovilla renowned distiller puts an almost maniacal attention in the continuous search for quality that is reflected in his spirits.
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The passion for the world of distillates was born by chance in '74, when Capovilla began to work on machines for oenology. Numerous trips abroad, in particular Switzerland, Germany and Austria, enabled him to discover the world of distillation, which, unlike what happened in Italy, founded the foundation of a completely different culture. At that time in our country all had the ambition of brewed "something" at home, but without having the skills to do it. In the cellars were just beautiful stills that did not produce anything good. It 'been a long and arduous path. Who encouraged him were his importers who still other countries. "All this is the result of a simple equation: with the experiments I did, I realized that it was the most delicious fruit, was the best final product. If I start with an outstanding raw material, the only risk is to ruin it ... all in all I do not invent anything. the first real big job is to produrmi or go in search of the best raw materials. the raw material in front of everything, then the rest "Vittorio Capovilla. The production process of this unique distillation of its kind has been designed bearing in mind that tobacco is the toxic transfers (such as alkaloids, nicotine etc.). Regarding the infusion time, the way and the double distillation followed are part of a process designed by Capovilla of which do not wish to disclose details. After a first trial with a distillate of Apples they have decided that this process could "endure" a distillate thicker and so continued with the production of Amarone Grappa (Romano Dal Forno marc they the continuity of raw materials). Using tobacco leaves smoked Kentucky (Italian origin, for the Venetian precision) that is used to produce the two "Tuscan" Italian hand-made: the original Toscano and the Moor. After the double distillation, the distillate is put in French barrels for three / four years and led to the gradation of 46% vol. with spring water.
Volume: 50 cl
Producer: Capovilla Distillati
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