The Citrus Brandy perhaps celebrates the most elegant and gentle of Mediterranean nectars: its smoothness does not come from added sugars, but from the aromatic softness of honey, while the high alcohol content remains harmonious, balanced by the long production process.
In large containers, a starter of water and a small amount of honey begin the transformation of sugars into alcohol. This first phase lasts about ten days and continues with a twelve-month aging on the lees. The distillation, carried out in a bain-marie pot still to ensure precise temperature control, is followed by aromatic fractionation in the rectification columns, where heads and tails are separated to exclusively enhance the most noble aromatic notes.
Once the full alcohol content is reached, the brandy rests for twelve months in steel containers, preserving its purity, and is then chilled for a week at about 0 °C. Finally, it is diluted with porphyry rock water, lightly filtered, and bottled. The result is a spirit capable of evoking the scent of citrus and the sweetness of honey.
Bottle of 500 ml.
