1826 Brandy de vino de 13 años | 350ML

Descripción detallada

Después de prensar las uvas, el jugo se deja fermentar durante 2 a 3 semanas, y las levaduras silvestres nativas de la región convierten el azúcar en alcohol; no se podrá añadir azúcar ni azufre. En este punto, el vino resultante tiene entre un 7 y un 8% de alcohol. La destilación se realiza en alambiques de cobre Charentais de forma tradicional. Una vez finalizada la destilación, debe envejecer en barricas de roble Limousin durante al menos dos años antes de poder venderse al público. Por lo general, se envasa en barricas con un grado alcohólico volumétrico de alrededor del 70%. A medida que el coñac interactúa con la barrica de roble y el aire, se evapora a un ritmo de aproximadamente el 3% cada año, perdiendo lentamente alcohol y agua.

Información de la destilería

Elaboramos aguardientes de vino a partir de uvas cuidadosamente seleccionadas mediante el proceso tradicional.

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