Grappa di Brunello di Montalcino, Capovilla

Grappa di Brunello di Montalcino, CapovillaIf you know, you know. Vittorio Capovilla, or Capo as he is known, is widely agreed to be the finest distiller of Grappa and eau de vie in Italy. At Capovilla they use the particularly delicate Bain Marie method to carefully extract flavour from the grape pomace which results in a subtle, pure and delicious Grappa. The sourcing of the musts to make these grappe is as important as the distillation itself. Vittorio seeks out the must according to the

If you know, you know. Vittorio Capovilla, or Capo as he is known, is widely agreed to be the finest distiller of Grappa and eau-de-vie in Italy. At Capovilla they use the particularly delicate Bain-Marie method to carefully extract flavour from the grape pomace which results in a subtle, pure and delicious Grappa.

The sourcing of the musts to make these grappe is as important as the distillation itself. Vittorio seeks out the must according to the quality of the grapes each year from a vast array of producers to use in the grappe. The must is distilled using a baine-marie method in custom made small copper stills, this distils the grappa at a low temperature, very slowly. Though this method is time consuming it extracts the maximum amount of flavours and aromas from the must. The first part of the distillation contains toxic methyl alcohol and the last part of the distillation contains undesirable elements such as seed oils and other unpleasantries. These parts are therefore discarded and what is left is the clean and pure heart of the grappa. The grappa is left to age for a few years before being cut with the freshest spring water which reduces the alcohol substantially.

Each bottle is unique, the label handwritten and hand sealed using wax.