Roberto Cavalli Vodka Flavors are made with natural and quality flavors only, obtained by infusion, maceration and / or distillation of fruit, spices and aromatic components. In case of fruit flavors, a certain quantity of fruit juice is added to provide the right fresh, sour and intriguing note to the finished product. Filtration takes place on a low temperature cellulose filter panel: to block the “fat” parts of essential oils, the liquid is brought to 6 / 7 ° below zero and filtered under those conditions. In this way the liquid does not lose the acidity provided by the fruit juice which confers freshness and pleasantness to the palate. The addition and mixing of the aromatic preparation, which can be a distillate, an alcoholate or an infusion, takes place immediately before filtration, that is when vodka is already found at -6°/-7° of temperature. In these conditions, during the mixing phase, the temperature remains very low without losing perfumes by evaporation. The addition of an aqueous solution (for example fruit juices) to a strong alcoholic solution (for example our vodka before dilution to 40% ABV) generates a well-known exothermic reaction and develops heat. Playing with the temperatures of the dilution of the vodka and of the addition of the aromatic preparation we can better fix the fragrant and delicate aromas, extracted from flowers, fruit, herbs and plants, to the finished product in a completely natural way.

Type of Wine

Estate

Appellation

Production Area

Italy

Soil

Altitude

Grapes

Density per Hectare

Yield per Hectare

Aging

Harvest Period

Average Bottle Production

Current Vintage

Chemical Characteristics

ABV

40%

Sugar, G/L

Total Acidity, G/L

Organoleptic Characteristics

Color and Appearance

Bouquet

Taste

Finish

Serving Temperature

Serving Suggestions

Enjoy it within: 24-36 Months

Recommended Glass

Size

1L

Awards

Category

Vine

Product Article

2414556

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