The apple is the most cultivated fruit in Trentino. We Select extremely fruity varieties at our inner plots of the Agrarian Institute. The apples are harvested at optimal ripeness stage are ground and then fermented; the process of maceration lasts for a few days. Follows the traditional distillation process conducted with the classic alembic at bain-marie.
It is a brandy with a delicate scent, net and that recalls the fruit; the taste is harmonious and pleasing with good persistence. Serve fresh but not cold, at a temperature of 14°C.