| Production technique |
Produced by cold maceration in grain alcohol of numerous botanical ingredients without the aid of additives, colorants, caramel or any type of aroma either natural or synthetic. Our production cycle is marked by an almost manual only operation. The maceration involves the immersion of the herbs in a hydroalcoholic solution within the macerator for a time varying between 21 and 27 days, during which the dye undergoes controlled pumping until the 19th day; After three days rest the liquor distiller will decide whether to suspend the maceration or continue the extraction to get the full balance of the aromatic plant material. Once the soaking time is complete we proceed with the manual pressing which allows the soft separation of the extract from herbs. The extract at this stage will undergo a first Coarse filtration. The filtered extract is at this point combined with a mixture prepared with sucrose, demineralised water and the alcohol needed to reach the final count of about 35 degrees. The mixture is mixed for 24 hours with 7 suspensions programmed by means of an agitator tank. After a period of “first rest”, of stabilisation of about 13 days, the product is again filtered with sterilizing capacity filters and left to mature in small 500-litre stainless steel tanks for about 45 days. The product is then bottled to face a period of further short rest before the final commercialisation. |