Production area: entire territory of the Autonomous Province of Trento.
The technical data sheet 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).
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. From the second post-war period onwards, the abundance of raw materials and the new Tullio Zadra distillation method meant that fruit distillation could take off with a typical production of the highest quality.
Williams Trentino IG or Williams del Trentino IG is obtained by distillation of the fermented puree with a batch plant, even after the addition of water in 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. Within this limit, the redistillation of the product obtained is allowed. In the preparation of Williams Trentino IG or Williams of Trentino IG, the addition of whole fruit and the addition of sugars, expressed in invert sugar, is allowed up to a maximum of 20 grams per liter.
Williams Trentino IG or Williams del Trentino IG fruit brandy is obtained exclusively by alcoholic fermentation and distillation of Williams pears (Pyrus communis L. cv. Williams). 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. Williams Trentino IG or Williams 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.