Brut Alcohol, obtained from sub products of vinification (marcs and lees), for industrial use.

Neutral Alcohol, proceeding from wines or from sub products of vinification, with an alcoholic degree of 96 - 96,5º, intended for the production of drinks.

Liquor and brandy, our big volume of distillation, allow us to select our better wines to produce liquors and brandy of high quality which are used to obtain some special wines and in the elaboration of cognac.

Grape seed, separated from the marcs and dried immediately after, we obtain a product used in the production of grape seed Oil of great quality and in the fabrication of food.

Desalcoholised marc, once that the process of alcohol extraction is realized, the marc can be used as substratum for the obtaining of mould and after a dried process as combustible.

Calcium Tartrate, obtained from the lees of the wine, where you find it in its natural way, is precipitated with Calcium Carbonate to obtain a powdered product with more than 50% of Tartaric Acid.