Spirit drinks: Aprikot del Trentino IG

Spirit drinks: Aprikot del Trentino IG

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Production area: entire territory of the Autonomous Province of Trento.
The technical sheet of the Aprikot Trentino IG or Aprikot del Trentino IG is contained in the decree of the Ministry of Agricultural, Food and Forestry Policies of 28 November 2014 (published in the Official Gazette no. 287 of 11.12.2014).

The Geographical Indication Aprikot Trentino or Aprikot of Trentino is reserved exclusively for brandy obtained from apricots processed in the Autonomous Province of Trento, distilled and diluted to a degree in plants located in the same territory.


Distillation in Trentino has a very ancient origin and was of such importance as to be the subject of proclamations and regulations by the public authority, as evidenced, for example, by the Proclamation concerning wines, vernazze and aquevite forastieri, of 7 August 1697, issued by the Consular Magistrate of Trento in order to combat smuggling, or the Regulation of 1757 relating to the provisions that had to be observed in the Magnificent Communities of the Vicariate of Cembra. So, like the distillation of the marc from which grappa is obtained, in Trentino the art of distilling fruits is lost in the mists of time. This happened in particular for those fruits (apples and pears) from which cider was obtained, which replaced wine in the valleys where no vines were grown. Furthermore, in the past, wild or semi-wild fruits were mainly distilled, especially marasca cherries and plums. As far as the habit of distilling stone and berry fruits is concerned, it is a relatively more recent practice, although dating back over two centuries ago. From the second post-war period onwards, the abundance of raw materials cultivated and the new method of distillation Tullio Zadra meant that the fruit distillation practice could take off with a typical production of the highest quality.

Aprikot from Trentino

Production method

Aprikot Trentino IG or Aprikot del Trentino IG is obtained by distillation of the fermented puree with a batch plant, even after adding water to the still, and can also be obtained by continuous distillation process. The distillation of the fermented purees and the redistillation of the phlegm with a discontinuous or continuous plant must be carried out at less than 86 per cent by volume so that the product of the distillation has an aroma and a taste coming from the distilled raw materials. In the preparation of Aprikot Trentino IG or Aprikot del Trentino IG, the addition of the whole fruit and the addition of sugars, expressed as maximum of 20 grams per liter, expressed in invert sugar is allowed.


The fruit brandy Aprikot Trentino IG or Aprikot del Trentino IG is obtained exclusively by alcoholic fermentation and distillation of apricots (Prunus armeniaca). It has a minimum alcoholic strength by volume of 40 per cent by volume; it must not be added with ethyl alcohol (diluted or undiluted) and it is not flavored. Aprikot Trentino IG or Aprikot del Trentino IG can be subjected to aging in barrels, vats and other wooden containers under tax surveillance, in plants located in the territory of the Autonomous Province of Trento.

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