LENGTHY BUT ESSENTIAL TO GET THE PUREST ESSENCE ...
Distillation is carried out immediately after the first flow, depending on the year, from December to February. Wine which we distill it still is cloudy and contains residues of fine wine sediment full of decomposed yeast cells to obtain more intense and stronger aromas.
For distillation we use traditional copper boilers, known as "alambic charentais", still inviolable and irreplaceable in the production of brandy. IN complex distillation process, the wine is distilled twice and the control of the whole process is vital for the quality of the court.
THRIVE IN MAKING FINE BRANDY THAT ENRICH THE TASTE & SOUL ...
In process we discard each distillation the head of the distillate and the tail of the distillate, a we take only the heart of the wine distillate. The strongest, most aromatic, purest, clearest part of the liquid, named in the homeland cognaca eau-de-vie ("water of life") or as we called it the "heart of wine" of ours court.
At Dvor, we are consistent and faithful to modern, long-lasting and demanding distillation methods, because they are the only way to getting an elegant and long-lasting "heart of wine" that will guarantee the consistency and style of the court and can age in our cellars for years or even decades.
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