Grappa in Italy has been produced as quickly and cheaply as possible, Capovilla goes in the opposite direction, sourcing the highest quality prime ingredients and using technically advanced distilling methods where the skill of the distiller is very much felt. His bain-marie alembic distills “discontinuously’ at low temperatures thus taking much longer time. The result is a purer, more elegant and harmonious product with great aromatic extraction.

Italian laws allow for 20% added sugar and 3% of aromatic enhancers, but Capovilla distillates are rigorously unadulterated in order to preserve the true character of each fruit and grape varietals used. Capovilla distillates mature in stainless steel vats for at least two years before release, as he believes that, like wine, his products are very much alive and develop depth and complexity with time.

 

Capovilla distills an average of 30.000 half-liter bottles every year, divided among 60 different products.

 

Varietal: The pomace is sourced from wineries of the Vicenza area.

Distilling method: slow, discontinuous distillation in a ‘bain-marie (double boiler) alembic.