Grappa di Torcolato Capovilla Distillati 2001 vintage. Grape varieties: Vespaiola. The sweetness of Vespaiola gave the grape its name because of the wasps ("vespe") that constantly buzz around them. A very harmonious grappa that can be enjoyed with a cigar or aged cheeses. This is a grappa for connoisseurs, offering unique emotions. Aromas: hints of honey, dried figs, and raisins. Taste: very smooth, pleasant and long-lasting, perfectly balanced, with notes of honey and dried fruit. Distillation method: interrupted, double boiler "bain-marie". Alc.: 41%. 350ml. Total production: 1507 l.
Vittorio Capovilla is considered one of the best distillers in the world and is known as the "Kaiser of Grappa." Charismatic, dynamic, and passionate, Vittorio founded his distillery in 1986 after completing his career as a racing driver and wine technology salesman in Germany and Austria. With a background in engineering, he designed or participated in the design of his distillation equipment himself to ensure that it met his highest quality standards. Interestingly, he also taught himself how to distill grappa, as there was no tradition of grappa distillation in his family. As Vittorio says, low temperature, gentle pressure, and slow processing are vital. In order to extract as many aromas as possible from the pomace, the temperature in the boilers is kept below 100°C and the steam below 102-103°C. Industrial production uses higher temperatures because it is more productive. Meanwhile, Vittorio's grappa production processes take 7-8 times longer, which means that grappa is 7-8 times more expensive to produce.
Vittorio Capovilla determines the heart, or cuore, of his grappa using his senses. In his words, good grappa is a matter of taste. He says he would never add sugar or other additives, even though this is permitted to a certain extent.
After distillation, the grappa rests in steel tanks for several years until it reaches a certain level of balance. Vittorio does not use oak barrels because he considers oak to be a "fragrant material." Finally, he numbers and signs each bottle.
He follows his own path and often goes against the grain. He is passionate about artisanal production and openly criticizes larger industrial distilleries. "For me, grappa is a digestif. Almost all industrial grappa is produced using high pressure and high temperatures. The oil from the seeds gets into the grappa, which activates stomach acid, so how can they call it a digestif?" he philosophizes.
By distilling rose hips, cherries, quinces, pears, plums, and apples, Vittorio Capovilla has demonstrated that fruit can be masterfully used to create grappa-based beverages. He harvests most of the fruit himself from organic orchards. And if you need proof of how exceptional attention to detail goes hand in hand with an artisanal approach to distillation, Vittorio Capovilla is the one to prove it.
Colorless and transparent to the eye, these distillates offer a real explosion of sensations to the taste buds. These are the colors of taste. The almost unadorned bottles, the string, the packaging, the descriptive card, the colored wax seals—every detail is finished by hand and reflects true, authentic craftsmanship.
