Vol : 45%
Bottle : 50 cl
A master unequalled: four very special projects. Our meeting with Gianni Capovilla has given birth to 4 projects: the High Grade series of fruit brandies extremely rare, the grape marc Billecart Salmon who just won the Gold Medal outputs in Klagenfurt, the Rhum Rhum we produce along with Marie Galante and was presented in 2008 and brandy Triple A G-spot, the first in the world brandy produced from grape pomace juicy, pure, clean, no chemical manufacturers from Triple A. Vittorio 'Gianni' Capovilla is recognized worldwide as one of the best, if not the best distiller in the world. Immigrant mechanic, then a technician in one of the major industries of materials for winemaking, decided thirty years ago destinarsi of distillation. He has a weakness: the fruit . Search obsessive and relentless variety of endangered and wild fruit from Romania to Vesuvius, from the Val Venosta Champagne. Technical and heart to the service of nature, to extract the essence , purity. A taste memory as a look. God makes them and then pair them. We could not do something together. The first was fun to know Antoine Billecart and Gianni. The result were the two marc Chardonnay and Pinot Noir that , premiered at the ' World Spirit 2006' of Klagenfurt, they got the gold medal!
Product by: Capovilla Distillati
When you think back to its past his eyes shine and transmits energy contaminant: he says happily, how in the 70's approaching the world of distillation, when selling machines for oenology in Austria and Germany, knows many tenants who are distillers and experiences himself this activity. For him, the fruit is a mixed blessing, since it spends most of his time in the obsessive search of rare fruits and fruit wild: from Romania to Vesuvius so here's the wild raspberries (a rarity: to make a liter of distilled purity it it takes 50 pounds), Saturn peaches, the rowan dell'Uccellatore, cherries and sour cherries, apricots pellecchielle, bananine the Caribbean, pears honey and Williams, but also grape marc Isabella Marostica (Vi) the winery Maculan and why not beer; he returns on time by his friends that farmers now know for years and follow its rules of cultivation, and when the fruit reaches the right degree of ripeness, are immediately processed and handled as little as possible. Hence the fermentation and distillation in a water bath with a double pass and maturation in steel drums. Each distillate is bottled and corked by hand, with the cork engraved by scalpel, tied and finally sealed with sealing wax of different color for the type of product, so as to distinguish it more easily; all labels are written by hand on each one of them are given information and dates also useful to trace the origin of the content.
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