ACQUAVITE DI SORBO DELL’UCCELLATORE
Fruit: “Sorbo dell’Uccellatore diraspato”, crushed and added water. (the fruit is very dry).
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.
Fermentation: It takes place in stainless steel tanks with control of pH, acidity and temperature and having added selected yeasts to accelerate fermentation. The time required to transform sugar into alcohol is 3/4 days.
Serving temperature: 12°-14°
Type of bottle: Bordeaux bottle of dimensions 0,5L.
Packaging: Boxes cylinder-shaped in cases of 6 bottles for the 0,5L.
Notes: This distillate is part of the Austrian Tyrolean tradition and even today the habit of toasting with rowan at the end of the deer hunt is in use among hunters.
Colorless and crystal clear. The fragrance is very intense on the nose. It reminds you of sweet almond and marzipan.
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% which corresponds to 50 – 60 grams of sugar per kg of fruit.