Description
Capurro is produced from only one ingredient, grapes. At no point in production between the grape harvest and the bottle is anything added, not even water. Culturally farmed grapes are hand harvested in small baskets, macerated, and gently pressed a single time. The pomace is removed to be used in by-products and the grape juice is fermented from only the wild yeasts occurring naturally in the air and on the grape skins. The naturally fermented grape juice is then copper pot distilled once, rested for at least one year without ever touching wood, and bottled at still strength.
