Pilzer Grappa di Moscato Giallo

In 1957 Bruno Pilzer’s father founded the Pilzer grappa distillery in the Val di Cembra, in the heart of Trentino.

Most of the grapes used in the production of their grappa come from the Val di Cembra or Lavis, meaning they can be distilled promptly after fermentation. Pilzer works with only the very best raw materials, saying, "You cannot make a good grappa from poor grapes". Another of Pilzer’s ‘secrets’ was inspired by 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 greater levels of unclean higher alcohols. Although this is not standard in the production of grappa, when we introduced this practice, we found it produced a much cleaner grappa." Each grape variety is distilled differently to retain as much of the grape's character as possible. The grappas are then held in tank at a high alcohol level until just before bottling to keep them fresh.

Delicate with an aromatic, fresh grapey nose with a hint of spice. Intense on the palate with a long finish.