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The elaboration process of this product belongs from the non-fermented and stripped marc from picapoll grape. The marc obtained is rich in aromas due to its respect during the pressing process. This marc stays in fermentation about a month and a half in a 500kg container. The obtained paste pass through a distillation column named desalcoholador, where steam circulates at low pressure to drag alcohol without damaging the aromatic power. Flemas are obtained after this process which contains about 25-35% alcohol volume. A second distillation in alembic with water bath, leads to the final refination, rejecting heads and tails.
