ACQUAVITE DI SAMBUCO
Fruit: Elderberry fruit obtained directly from our farm in Portadon in the cadastral municipality of Faedo at an altitude of about 700 m above sea level. The fruits are picked when ripe, after about mid-September.
Bottling: after about six months from distillation, after having diluted the product with water at 46 ° and subsequent filtration at 0 / -2 degrees of temperature.
Fermentazione: The elderberry is collected in crates of 15 kg each, is then brought to the farm where it is de-stemmed and subsequently transferred to stainless steel tanks for fermentation which always takes place with the addition of selected yeasts and after checking the pH, acidity and the temperature. The time required to transform sugar into alcohol is 5/6 days.
Serving temperature: 12°-14°
Type of bottle: bordeaux white bottle of dimensions 0,5L.
Packaging: Boxes cylinder-shaped in cases of 6 bottles for the 0,5L.
Notes: a very limited percentage of the flowers of the same elderberry plant, preserved in the freezer, is added to the fermentation to obtain a more intense and complex perfume in the distillate.
Colorless and crystal clear. The fragrance is very intense with floral and fruity scents, it reminds you of tropical fruit for the clear presence of bitter-sweet hints.
as soon as the fermentation is finished, the distillation uses its 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 3 – 4% which corresponds to 50 – 70 grams of sugar per kg of fruit.