Capovilla Yellow Muscat Grappa

The passion for distillation was born in '74, the year in which Capovilla began to deal with machinery for winemaking. In those years in Italy everyone distilled something, without having the skills to do it. Beautiful stills were easy to find, but they didn't produce any good. Capovilla begins a difficult training path, thanks also to the numerous relations with foreign countries, where distillation was based on a more deeply rooted tradition and culture. The company has 4 hectares on three different plots for the cultivation of the raw material. What does not grow well in the area is found in more suitable soils, where the untreated fruits that grow in their natural environment are found. The purest water is strictly that of the nearby Monte Grappa. Untreated fruit has an indigenous flora which is solely responsible for fermentation, without the aid of selected yeasts. The ripening point depends on the type, some give the best overripe, others slightly early. The funniest part is hunting for the wild, non-cultivable fruit. Especially on the weekend with a team of enthusiastic friends.