This year the spring was lovely. As usual I found myself alone to manage with the impelling duties of the production. Moreover, the pandemic moment didn't help. At the very last moment, after tons of doubts I decided to but a still made in Austria, called "Leonardo". I was able to reach the place to bring to with me, but no possibilities to attend the course to learn the secrets of distillation.
But sometine Destiny (I would love to call it in a different way) is better than us and in the very last moment I found Fabrizio, a young guy with passion in stills, in transforming them and in gin (he is a top distiller for that).
We saw that the still I bought in Austria was of very good quality but totally lacking of professional control: steam temperatures, water temperatures, control of temperature of water, cooling of the liquids. He really speeded up and trasformed my "normal" still into a professional one, increasing its perfomances, with details that I cannot open now to public. It is in fact something of total unique and also secret, hence I will not post any picture of it.
Fabrizio also spent his time by teaching me how to distill (sorry for my Austrian friends, but a super and speeded up course!) and we did our first acqua di rose di Barbaresco, in between some beers and some good Barbaresco wine. We spend a very lovely time together, chatting about a lot of topics while waiting the water drops out.
To distill I had to wake up at 5 AM to proceed with harvesting. The Rosa Centifolia di Barbaresco was of such a beauty, that it was worthy just to admire it. And what a scent!!
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| The dawn of Rosa Centifolia di Barbaresco by Tenuta Ca' Grossa - Barbaresco |
The product we obtained is really stunning! I also started to think about labelling the production, like this:
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