Capovilla - Williams Pear distillate

To produce the Capovilla distillate of Williams pears, the procedure is very accurate right from the choice of raw materials. The pears are harvested by a small cooperative and selected by Capovilla himself. In strict compliance with ancient traditions, they are then shredded and transformed into a puree, left to ferment on their own yeasts and finally slowly distilled twice in the alabicco pot still Muller in a bain-marie.
The story of Vittorio Capovilla distiller begins in 1974. In those years he worked for an oenological machinery company and traveled for work between Switzerland, Austria and Germany, all nations with a great culture of distilling all types of fruit and with a huge number of distilleries. Speaking with the workers of the winemaking machinery factory, he realized that many of them used rudimentary machinery, built with materials other than copper, which he saw in his travels, and especially with poor quality spirits. Thus was born the desire to understand how these spirits could be made better. He bought his first still in Austria and "stole" it through customs, transporting it in pieces on several trips.