The Capovilla distillery is born thanks to the intuition and experience gained by Gianni Capovilla, attending those countries where the distillate culture is more widespread than in Italy. It is a small company, where, apart from the family members, some employees work, and everyone has a well-defined and planned task the day before.
In 1975 the first grappa, the grapes were the most widespread in that area, so merlot and cabernet. To have a good grappa in addition to the distillation, you must have fresh, good quality, and Capovilla selects them from the best companies, always touching the raw material that will be distilled. The first alambic was purchased in Austria and brought to the company piece by piece, because once with the closed borders it was all different. Even the current machines were designed by Gianni who has had a mechanical past but always a great dream in the head: the distillates.
In addition to the distillation of the marc, Capovilla distils a wide variety of fruits, often forgotten and rediscovered varieties in the field of some peasants, and around the distillery there are 4 ethers cultivated under organic conditions. Since 2007 the company Capovilla also produces high quality Rhum agricole, the new adventurer has started moving some machines for this type of distillation into a small company in Maria Galante in Guadeloupe, a trans-oceanic journey always with the same idea in the head, doing something different that goes against trend, they all produce large quantities with industrial methods and Capovilla does all the opposite produces little with meticulous attention to all the very passages. The Rhum Capovilla is obtained from the dual distillation of pure juice made from sugar cane and with never too high temperatures, a long and meticulous process, just like the distillation of fruit and vinegars, the style does not change. The barrels for refining the rhum are French and used only once. With regard to fruit varieties grown within the company, pesticides are not used, harvesting is carried out by hand, selected and brought home only when the ripening degree is optimal, because each variety to obtain the maximum has need to be picked up at the right time. The 2-step bathing distillation for fruit is done with a machine, the ones for the grappas with another, and the ripening in steel drums. The Grappa of Amarone obtained from Romano Dal Forno's mares rests in 4 different woods: oak, ash, cherry and robinia, for about 4 years. Capovilla distillates are pure, with no added aromas, sugars, colorings or any other substance.