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The fruit is cleaned, inspected, chopped and placed into large vats for fermentation. Throughout each year, we individually mash up to 18 different varieties of fruit, beginning with Morello cherries in July and finishing with quince at the end of October.
Once natural fermentation is completed, the additive-free mash is carefully distilled twice in our copper pot stills, following an old Tyrolean tradition. From around 200 000 kg (450 000 pounds) of mash we produce about 9 000 litres of brandy each year; 100% pure and all natural without any additions such as yeast, sugar, aroma or alcohol. more > |
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