Bagaceira brandy produced from the distillation of fresh pomace selected shortly after harvest. The process used to extract alcohol is stripping distillation, passing steam through the masses (grains and skins) left over from the wine fermentation process. After distilling several batches, the spirits are selected, prepared and blended in order to obtain a product with harmony and balance. The freshness and complexity of this spirit makes it an excellent option as a digestive, which can be enjoyed alone or together with a good espresso.
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