An aromatic grappa with a rose petal character on the nose. Herbaceous flavours on the palate with a delicate spice
’You cannot make a good grappa from poor grapes’ is one of Bruno Pilzer’s key principles and his search for the very best raw materials is one of the driving forces behind his excellent range. The Pilzer distillery was founded in 1957 by Bruno Pilzer’s father. It is situated in the Val di Cembra in the heart of Trentino (not far from Cesconi).The majority of the grapes used in the production of their grappe come from the Val di Cembra or Lavis so are distilled soon after the fermentation is complete. Another of Pilzer’s ’secrets’ came from a visit to Scotland many years ago. “I saw that in the production of whisky, they dispensed with the ’heads’ and ’tails’ of the distillate, as these contained higher levels of unclean higher alcohols. Although this isn’t standard in the production of grappa, when we introduced it we found we produced a much cleaner grappa”. Each variety is distilled in a different way in order to retain as much of the character of the grape as possible and the marcs are separated into two categories – fresh and fermented. The former, used for the processing of white grapes, gives a more delicate grappa, while the latter, for red grapes (Schiava and Pinot Nero) gives a more structured style. After distillation, the grappa are held in tank at a high alcohol level until just before bottling to keep them fresh. While all of the above grappa are ‘white’ (i.e. they have not been aged in oak), Pilzer does also produce an oak aged grappa. The Grappa Invecchiata is supple and smooth with an attractive colour which is derived solely from ageing in oak.