Grappa di Barolo

  • Capovilla Distillati
  • Veneto, Italy

Method & Production

The sourcing of the musts to make these grappe is as important as the distillation itself. Vittorio seeks out the must according to the quality of the grapes each year from a vast array of producers to use in the grappe.


The must is distilled using a baine-marie method in custom made small copper stills, this distils the grappa at a low temperature, very slowly. Though this method is time consuming it extracts the maximum amount of flavours and aromas from the must. The first part of the distillation contains toxic methyl alcohol and the last part of the distillation contains undesirable elements such as seed oils and other unpleasantries. These parts are therefore discarded and what is left is the clean and pure heart of the grappa. The grappa is left to age for a few years before being  cut with the freshest spring water which reduces the alcohol substantially.


Each bottle is unique, the label handwritten and hand sealed using wax.

Tasting notes

Powerful pure aromas with finesse, softness, perfumes and delicacy; red fruit notes with herbal (sage and tobacco) and spice notes. The initial palate is silky in texture, full of sweet red fruit with spices, herbal notes and a pleasant warmth. This spirit is refined and persistent and shows absolute quality testament to the distiller.