Alcohol between 96º and 96.5º obtained by means of distilling and rectifying wine and vinous by-products.
Fortifying wines and producing liquors and mistelas.
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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.
This alcohol is obtained by distilling wine in columns. Used to produce brandy and fortified wines.