Alcohol between 86º and 95º in strength obtained by distilling wine in column. It retains certain typical organoleptic properties of the raw material used.
Food
Used to produce brandy and fortified wines.
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Alcohols between 65º and 79º in strength. They are used to obtain fortified wines (ports and sherries) and to make brandy.
Alcohol by means of distilling and rectifying wine and vinous by-products. It is used to fortify wines and produce liquors and mistelas.