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OUR DISTILLATES
Fruit: Quince of our production, obtained biologically from about twenty of the best clones, coming from a plant made about 20 years ago with the collaboration of prof. Roversi of the University of Piacenza. The plant is located in the cadastral municipality of Faedo at an altitude of 600 m. The harvest is made as late as possible so as to be able to transmit more perfume in the final distillate.
Fermentation: The rather hard fruit is ground with a mixer. To make it more fluid and fermentable a portion is pressed by removing the woody part, obtained a homogeneous puree is fermented with the use of selected yeasts.
Bottling: after about six months from distillation, after diluting the product with source water at 46 ° and subsequent filtration at 0 / -2 degrees of temperature.
Serving temperature: 12°-14°
Alcohol: 46%
Type of bottle: Bordeaux white bottle of dimensions 0,5L.
Packaging: Boxes cylinder-shaped in cases of 6 bottles for the 0,5L.
Tasting notes
Colorless and crystal clear. The fragrance is very intense and typical, there is a connection with our childhood: The character reminds us of our grandmother’s quince marmalade which we used to take to school for a snack.
Distillation
As soon as the fermentation of the liquid is finished, the distillation takes place. we use our discontinuous bain-marie still, a brand new concept which the owners themselves have worked on. At the end of the distillation process we obtain a high grade brandy (70 ° – 73 °), which is placed in special stainless steel tanks waiting for subsequent processing. The average yield in alcohol is around 5 – 6% which corresponds to 90 – 100 grams of sugar per kg of fruit.
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