Spain.
| REF | WAN4570568-EN |
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El proceso de elaboración de este producto parte de los hollejos no fermentados y despalillados de la uva blanca picapoll. El orujo obtenido es rico en aromas y concentración debido a su respeto durante el proceso de prensado. Este orujo se deja fermentar durante aproximadamente un mes y medio en recipientes de 500 Kg. La pasta obtenida pasa por una columna de destilación nombrada desalcoholador, por donde circula vapor a baja presión a través del orujo fermentado por arrastrar el alcohol sin dañar su potencial aromático. De este proceso se obtienen las flemas que contienen entre unos 25-30% vol. de alcohol. Una segunda destilación en un alambique al baño maria consigue afinar el destilado, rechazando las cabezas y las colas.
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