|Alcohol by volume
After pressing the white grapes and extracting the must, the sweet pomace is transferred to closed fermenting vessels one month after the beginning of the fermentation, the pomace is drawn into smaller containers and placed in the boiler and distillation is done. In the distillation process, the first part of the distillate (head) and the last part (flema) containing less than 30% alcohol, are separated. The middle of the distillate is placed in a stainless steel barrel. The brandy is filtered before bottling.
The brandy must age for at least 4 years in barrique barrels (acacia, cherry, oak ...)