The Capovilla method is based on respecting time and craftmanship. No infuses, alcoholates or liquors: only pure distillates from fermentation that require between 30 and 60 kilos of raw materials to obtain one liter of final product. A unique spirit, developed thanks to years of experiments, which is produced in five steps:
1. Selection and Harvesting
It all begins from here, from healthy, mature, chemical free fruits. Every phase is crucial in the selection of the best organic ingredients: some of it comes from house production, in the family’s 4 acres field, the rest from friends and trusted producers or handpicked from what grows spontaneously and wild. It is key that the product is harvested at its perfect maturation time.
The harvested fruit gets reduced to a puree and rattled off.
The spontaneous fermentation lasts for 10-20 days, depending on the raw material, the sugar residue and how the process develops.
3. Baim-marie double distillation
All Capovilla distillates are the result of a bain-marie double distillation, produced in custom-made distilling stills. Thanks to this process the final product is more refined, digestible and cleaner. The process is 8-10 longer than a common distillation, but worth the effort.
The distillate is moved to stainless steel tanks where it rests for a few years. This step is fundamental to achive the perfect depth, sharpness, complexity and balance. For a few specific product they age the distillates in small french oak barrels, in order to refine the product in wood and obtain the perfect harmony for those specific products.
In order to diluite the distillates, Capovilla only utilizies pure spring water. Filtered and/or processed water loses minerals and energy. All the water comer from two secret sources in Massiccio del Grappa. Pure, alive vibrant: they couldn’t for a better water for their products.