The production process begins with the fermentation of the grape marc, which takes place in stainless steel tanks. After the completion of alcoholic fermentation, the grape marc is kept at a low temperature and in an inert environment, in cooled stainless steel tanks, using nitrogen, thus avoiding the development of microorganisms. The fermented grape marc is then quickly directed to distillation in copper stills with a fractional column, where the fractions of the head, heart, and tails are separated. Finally, the distillate is diluted with ultra-pure water from reverse osmosis to be free of chlorine, salts, and heavy metals.