This distilled is made from a fermented mono-species fruit produced in the Autonomous Province of Trento. The fruit, washed and minced, is fermented in suitable temperature-controlled containers. Once fermentation is complete the "fermented puree" is distilled in a water bath with the classic method.
To get a good fruit spirit is essential that the raw material is healthy, aromatic and mature to the right point. The distillation is not particularly difficult, but it is delicate because you have to get from the fruit as much as possible in fragrance and flavour.
There is a parallel universe to the classical grappa, less known to many but not for its less importance.
These are the fruit distillates, produced since the most ancient times by farmers who live at the foot of the mountains. In Italy are very widespread, especially in Trentino - South Tyrol, where are obtained from the famous varieties of local apples and many other fruits: pears, cherries, plums, berries and apricots to name a few.
Their name means "water of life"; these elixirs are in fact born from the proverbial farmers' ability to better exploit the products of the land. In this way, the waste fruit, fell to the ground or overripened and / or ruined by adverse weather conditions, was fermented and then distilled to obtain homemade brandies, excellent as a digestive at the end of the meal or as a technique to warm up during the severe winter season.
In recent times, this type of product has proudly evolved from its origins to the product "poor" and has been enhanced in his character of aromatic and perfumed distillate, able to compete with the much more famous and refined grappas.