| Pojer & Sandri is an artisan domaine which was founded in 1975 when young Fiorentino Sandri inherited a small vineyard in the rugged alpine hills above Trento. In the village of Faedo Sandri formed a partnership with winemaker Mario Pojer (who had just finished his studies in oenology at the famous nearby wine school, the San Michele Agricultural Institute). This partnership continues to bear fruit (literally and figuratively!). Their goal was simple and to some of the locals, foolhardy: to cultivate vineyards in the hills of Faedo, between the Adige river and the Cembra Valley. Aside from their winemaking endeavors, Pojer & Sandri have a passion for Italy's famous spirit, grappa. Since their early days as winemakers, they also created a range of grappas, being the first in Italy to offer varietal bottlings of grappa. In 1982 Pojer & Sandri acquired a new distillation device, called a "Bagnomaria." This new equipment, while an advance in one regard, was a step backwards in another. Pojer & Sandri traded speed and efficiency for higher quality, as this "still" processes the grape pomace more slowly. However, it yields a more elegant spirit. The still has been upgraded in 1993. A special Alembic still was installed and it is the fruit of 18 years of experience, professionalism and persevering studies in the new distillation technologies made by the two owners. The new still is capable of distilling marc for grappa, fruits and wine. Following the traditions of great European artisan distillers, in 1985 Pojer & Sandri broadened the scope of the distillery. They began making fruit brandies. The P&S distillery soon began making brandies from cherries, apricots, quince, raspberries, blackberries, plums, sorb apples (these come from a Rowan tree), black currants, elderberries, gentian as well as their famous pear Williams. Pojer & Sandri continues to remain on the cutting edge of modernity, while still respecting tradition. The philosophy is very clear: transforming and utilizing only regional products. This domain is renowned for making the finest grappa and distillation in Italy. Vibrant, sheer flavors. |
| Acquavite Pere Willims |
| Fruit: Pear Williams from the last plants in Alto Adige in the village of Egna and Ora. Those fruits are pinched up higher to reach a light maturation on the plant.
Fermentation: The fermentation is done in tanks which have the possibility of controlling the level of temperature, pH and acidity, after having milled the pears with specific machines and adding selected yeast to quicken the fermentation. The time necessary to transform sugar in alcohol is around 4/6 days.
Distillation: They use a discontinuous vapor still that they helped create. The resulting spirit is typically intense, 70% - 73% alcohol. The spirit is then left in stainless steel. The medium yield in alcohol is around 4 – 4.5 % which means 70 – 80 grams of sugar per kg of fruit.
Bottling: The spirit is allowed to rest and develop in stainless steel for about 6 months.
Profile of the Spirit: Colorless and crystal clear. This spirit emits the aroma of pears maturated on the plant and picked at the right moment. Palate is more intense than olfactory sensation. In mouth you get the sensation of granularity of pears. This is the latest spirit produced by Pojer & Sandri. |
| Acquavite di Prugne (Plum) |
| Fruit: A particular clone from the Valley of Laghi which is the major producer of this specific variety. The organically grown plums are picked at a perfect maturation and not over-matured.
Fermentation: The fruit comes to the winery in small boxes of 20 kg, then the plums are pressed in order to create a purée which is transferred to a stainless steel tank for fermentation where the level of temperature, pH and acidity are controlled. The time necessary to transform sugar to alcohol is around 4/5 days.
Distillation: They use a discontinuous vapor still that they helped create. The resulting spirit is typically intense, 75% - 80% alcohol. The spirit is then left in stainless steel. The medium yield in alcohol is around 5 – 6 % which means 85 – 100 grams of sugar for kg of fruit Bottling: The spirit is allowed to rest and develop in stainless steel for about 6 months. Profile of the Spirit: Colorless and crystal clear. Delicate, it reminds you of hints of ripe fruit such as banana. Elegant and soft with specific perfumes of the pulp of fresh plum, a delicate hint of marzipan. |
| Grappa di Chardonnay |
| Fruit: Made from estate-grown fruit that is used for both their table wine and sparkling wine. The grapes come from vineyards near the winery in Faedo at an elevation of 200 - 700 meters above sea level.
Distillation: Once the berries have been destemmed and crushed, the mass is fermented in stainless steel tanks of a capacity of 50 tons. The fermentation is done in temperature-controlled tanks.. The marc is distilled as soon as the sugary fermentation is finished and selected yeasts are added to facilitate it, paying attention to the pH and acidity. The spirit is then left in stainless steel.
Bottling: The spirit is allowed to rest and develop in stainless steel for about 6 months.
Profile of the Spirit: Colorless and crystal clear. Elegant, delicate and lightly aromatic. Dry, intense, with a mildly bitter quality with hints of flowers and apple/pear fruit notes. |
| Grappa di Muller Thurgau |
| Fruit: The Müller Thurgau grapes come from near the winery in Faedo from vineyards 550 to 750 meters above sea level; the name of the cru is Palai.
Distillation: Once the berries have been destemmed and crushed, the mass is fermented in stainless steel tanks of a capacity of 50 tons. The marc is distilled as soon as the sugary fermentation is finished and selected yeasts are added to facilitate it, paying attention to the pH and acidity. The spirit is then left in stainless steel.
Bottling: The spirit is allowed to rest and develop in stainless steel for about 6 months.
Profile of the Spirit: Colorless and crystal clear. Nicely fruity, it reminds you peach and apricot. Soft and elegant, characterized by a full harmony. Nuances of vanilla, chocolate and cacao are really interesting after 2 or 3 years. |
| Grappa Traminer |
| Fruit: Made from a special clone of Gewürztraminer from France’s Alsace region, the estate grown fruit comes from vines situated 300 - 400 meters above sea level.
Distillation: Once the berries have been destemmed and crushed, the mass is fermented in stainless steel tanks of a capacity of 50 tons. The marc is distilled as soon as the sugary fermentation is finished and selected yeasts are added to facilitate it, paying attention to the pH and acidity. The spirit is then left in stainless steel.
Bottling: The spirit is allowed to rest and develop in stainless steel for about 6 months.
Profile of the Spirit: Colorless and crystal white. Very intensely fragrant, with aromas recalling rose petals, grapefruit and spice notes. Soft, richly – textured, with flavors mirroring the aromas. Along with Moscato Giallo grappa, this is amongst the elite of aromatic spirits. |
| Grappa di Rosso Faye |
| Fruit: Made from the marc, this is comprised of Cabernet Sauvignon, Cabernet Franc, Merlot and the local variety known as Lagrein. The grapes come from the estate at about of 250 meters above sea level.
Distillation: The marc is distilled soon after the juice has been gently pressed. It is then left in stainless steel.
Bottling: 6 months after the distillation, after adding some water to reach a level of alcohol of 48 % and a filtration at 0 / -2 degrees.
Profile of the Spirit: Colorless and crystal clear. Displaying hints of a spice note with a touch of pepper and red currants, attributable to the Cabernets. Intensely flavored, showing hints of spice and ‘fire’ that are appreciated by grappa connoisseurs. |
| Aquavite Divino (Brandy) |
| Fruit: Wines from Schiava and Lagarino (old variety from Cenbra Valley) grapes. Both Schiava (red grape) and Lagarino (white grape) are vinified without skins. After pressing, the must starts the fermentation. When alcoholic fermentation is over, the wines stay over the yeasts until the distillation.
Distillation: From two wines, distillated separately in the same year with a discontinuous vapor still.
Bottling: After ten years of aging in 225 litre oak barrels which are used at the beginning for the fermentation and aging of Bianco Faye.
Profile of the Spirit: Gold yellow, amber. Fruity with hints of quince, dried plums. There are also nuances of confectionery: above all vanilla, cacao. Elegant, hot. There is a plenty correspondence with the fragrance. Dry for lack of sugar or caramel. The only Italian brandy made from one private firm, from the grapes to the final product. |
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