Capovilla - Yellow Muscat Grapes
BAGRCAPUM34
6
To produce the Moscato Giallo, Vittorio "Gianni" Capovilla receives the yellow muscat grapes grown in a natural way from a very small farm in the Euganean hills. For the production of this distillate, the grapes are pressed and left to ferment on their own indigenous yeasts and finally distilled slowly twice in a Pot Still Muller alembic in a bain-marie.
To better present his business, here are the words of Vittorio "Gianni" Capovilla himself: "Mine is a farm, we have 4 hectares that we cultivate organically. Therefore some fruit, the one that can grow well here, we grow it from Of course in Rosà, where we are, not everything is growing at its best. And therefore the fruit that I cannot grow I go to look for it where it grows well. It is a journey that has lasted for over 30 years and therefore turning and talking with people, you discover a lot of things. Obviously it is always curiosity and interest that create new paths and make you go a little further. But it all comes from a simple equation: with the experiments I did, I understood that the better the fruit, the better the final product. If I start from an exceptional and extraordinary raw material, the only risk is to ruin it ... all in all I don't invent anything, so the first real and great job is that to produce or go to research to the best raw materials.
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To produce the Moscato Giallo, Vittorio "Gianni" Capovilla receives the yellow muscat grapes grown in a natural way from a very small farm in the Euganean hills. For the production of this distillate, the grapes are pressed and left to ferment on their own indigenous yeasts and finally distilled slowly twice in a Pot Still Muller alembic in a bain-marie.
To better present his business, here are the words of Vittorio "Gianni" Capovilla himself: "Mine is a farm, we have 4 hectares that we cultivate organically. Therefore some fruit, the one that can grow well here, we grow it from Of course in Rosà, where we are, not everything is growing at its best. And therefore the fruit that I cannot grow I go to look for it where it grows well. It is a journey that has lasted for over 30 years and therefore turning and talking with people, you discover a lot of things. Obviously it is always curiosity and interest that create new paths and make you go a little further. But it all comes from a simple equation: with the experiments I did, I understood that the better the fruit, the better the final product. If I start from an exceptional and extraordinary raw material, the only risk is to ruin it ... all in all I don't invent anything, so the first real and great job is that to produce or go to research to the best raw materials.