The apricot, rich in its aroma and flavour, is harvested when ripe and left to ferment to produce this highly appreciated brandy. The distillation takes place slowly in a bain-marie, in order to maintain the organoleptic characteristics of the fruit. Subsequently the distillate rests for at least 6 months in stainless steel tanks and filtered at the right temperature before being bottled. It is recommended to taste it at 12°C.
500 ml
40% vol
Fermentation: apricot puree requires 4/6 days for the sugar to transform into alcohol.
Origin of Raw Materials: apricots from Alto Adige (considered among the best areas in Europe), grow in the mountains and ripen late: this allows for a notable accumulation of aromas.
Distillation method: the distillation takes place very slowly in particular steam stills, which allow the organoleptic characteristics of the apricot to be maintained.
Organoleptic characteristics
Color: crystal clear
Nose: intense and elegant, sweet on the nose. Dry and harmonious flavour. Very elegant, with good persistence.
Method of Service: we recommend tasting this fresh distillate in a tulip-type glass, at a temperature of 12°C.
To access you must be of legal age or be of legal age to consume alcoholic beverages.
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