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“Lambicar” in the Cembra Valley was synonymous with ingenuity, with being able to survive poverty. Lambicar, today, is a boast reserved for the few: it means choosing the best raw materials, storing them the right amount of time, fermenting them, distilling them with the discontinuous bain-marie still and, finally, letting them age wisely.
It all started with Vincenzo Pilzer in 1957 in Val di Cembra and continues today with his sons Bruno and Ivano. For more than sixty years they have been extracting aromas and emotions from grape skins, wine, fruit and botanicals with the purest water from the springs of Trentino. If at times they seem to live outside of time, dreamers or passionate about their craft, it is only because they always want to extract the best from their distillates.
