This is a brandy produced only with the pomace of red grapes. One of the rare characteristics of the production of this brandy, very important in the analytical and aromatic aspect, is the distillation to be carried out immediately after completing the fermentation in the mill, thus obtaining a very low methanol content.

Another peculiarity is that it can be vinified without removing the stems, as we have concluded in previous experiences that the aromatic intensity of a marc brandy from non-stemmed grapes is much more delicate.

This brandy is distilled in a column still in the cellar.