TECHNOLOGY

The process of making brandy takes place in four stages: the first stage is harvesting and preparing the fruit for fermentation. For our brandies we choose only the best of the fruits from our orchard. The fruit harvest is carefully planned and adjusted to the time of ripening. In our laboratory, we examine the dry matter content (sweetness), pH value and total acidity. Only the best fruit becomes part of our brandies. The second stage is the alcoholic fermentation of the pomace. The fermentation process is strictly controlled, with monitoring of the smell and appearance of the residues, regular mixing and maintaining the optimal temperature of the pomace. When the fruit is ready, perhaps the most sensitive stage follows – brandy distillation in copper cauldrons. The science of "brandy distillation" implies strict and precise control of the intensity of heating, the temperature of the distillate at the outlet of the condenser and the intensity of distillation. We continue to distill the obtained "soft brandy", to the strength and taste by which we are recognizable. The last fourth stage is simply ageing - maturation of brandy. We use oak barrels and give the brandies enough time to mature. Subsequently, we approach the final testing of strength, smell and taste, followed by packaging and branding. And of course, a judgment that is so much more than science - the tasting itself.