Capovilla is one of the finest producers of grappa and eaux de vie, famed for pioneering innovative techniques and using the highest quality, rare ingredients.
Former winemaker and race-car mechanic Vittorio Gianni Capovilla started experimenting with low-temperature distillation in the late 1970s. One decade later, in 1986, he launched Capovilla Distillati from his farmhouse-cum-distillery in Bassano del Grappa in the Veneto region. It wasn’t long before Capovilla stopped producing wine and turned his focus squarely onto spirits.
Capovilla is widely considered a vanguard for his role in improving the reputation of grappa, made from grape pomace. He owns a few hectares of orchards, which are organically farmed, and forages fruit for his spirits from the neighbouring mountainside.
Once fermentation is complete, Capovilla distils the spirit twice in 500-litre custom-made German stills that are run just under boiling point. He favours this time-consuming method as he believes it extracts more aromas. Post distillation, the spirits are aged for up to five years in small steel tanks or oak barrels before being cut with spring water to lower the alcohol to bottling strength. Capovilla refuses to add any sugar or flavouring to his grappa, despite this being permitted by law.
Today, Capovilla produces approximately 60 different spirits, which are all bottled and labelled by hand.