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Tommasi

It’s a physical process through which, with the use of heat, it is possible to gain all the volatile components of the marcs. For making brandy it is necessary to distil the completely fermented marcs immediately after the drawing off by pressing them out slightly.

The distillate thus obtained in about 75 gr. and it is brought to consumption by adding distilled water. Before being bottled, the distillate ( Brandy ) is refrigerated at a temperature of about 10 for about 48 hours and then filtered

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