Distillation - The choice of the best fruits

The fruit is brought to the distillery once ripe. It is meticulously sorted, and only those fruits of the highest quality are preserved and crushed.










The fruit is placed in vats to ferment for 10 to 30 days, depending on the varietal. 










Distillation is done very slowly in Holstein copper stills with a triple tray rectification column. Only the core of the distilled spirit, containing the most flavour, is preserved.










The eau-de-vie is aged in vats at a high alcohol content (>70% vol.), where it is kept for a minimum of 6 to 8 months to ensure proper maturation.