"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.
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. Grappa obtained by distillation in the double pass in small copper stills in a bain-marie of the Cabernet Sauvignon grape marc; distillation period: autumn-winter. The distilled at all can rest for one to two years in stainless steel tanks (attention: this is just rest-esterification and can not be defined as "aging") before being diluted with spring water 41% vol. without the addition of any kind (neither sugars nor aromas).
Pairing with seasoned cheese from mountain pasture, that great with parmesan 30 months
Volume: 50 cl
Producer: Capovilla Distillati
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