To produce the Capovilla distillate of Williams pears, the procedure is very accurate right from the choice of raw materials. The pears are harvested by a small cooperative and selected by Capovilla himself. In strict compliance with ancient traditions, they are then ground and transformed into a puree, left to ferment on their lees and finally slowly distilled twice in the Muller pot still alebic in a bain-marie. It should be enjoyed as per the oldest tradition, at the end of a meal, perhaps to honor special moments. For those who want to dare, 2 or 3 drops are enough on a dessert or to perfume raw fish, or to clearly mark a cocktail.

50 Cl

45,5% Vol.