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Raw material:
Select Amarone della Valpolicella pomace, i.e. the skin and stems of dried Corvina, Corvinone and Rondinella grapes. After the winemaking process, the fermented residues are collected, delicately pressed, placed inside sealed tanks and immediately distilled, in order to capture and preserve the quality, aromas and flavour of this great wine.

Ageing:
Six months in stainless steel tanks, to achieve a perfect balance.

Distillation process:
Batch distillation using a copper, bain-marie-heated pot still. The head and feints, i.e. the first and last condensate, are discarded, and only the heart is preserved. Distillation is extremely slow, to ensure that the volatile compounds responsible for the aromas and flavour evaporate and condense under ideal conditions.

Alcohol content:
40% vol.