Acquavite di Pera Williams

The Williams Pear, very aromatic and with a characteristic 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: after grinding the pears, the puree requires 4/6 days for the sugar to transform into alcohol.
Origin of Raw Materials: Willams pears from Trentino Alto Adige, rigorously selected for their quality. They are harvested late by hand in the countryside, so that they reach greater maturation on the plant.
Distillation method: the distillation takes place very slowly in particular steam stills, which allow the organoleptic characteristics of the Williams Pears to be maintained.

Organoleptic characteristics

Intense, delicate colour, the perfume releases the frank aroma of pears ripened on the tree and picked at the right time. Flavor more intense than the olfactory sensations, in the mouth it seems to perceive the typical graininess of the Williams pear

Method of Service: we recommend tasting this fresh distillate in a tulip-type glass, at a temperature of 12°C.