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The sugar cane plants, the main component of cachaça are collected, selected and transported to the sugar cane press. There, the plant must be cleaned and compressed. The press is the central part of our building and is driven by a water mill wheel. After the decantation, in which small fragments can deduct, the juice is fermented with selected yeasts. Subsequently, the mash is distilled at constant temperature in our distillation apparatus, a copper kettle. Only the high-middle reaches, also called "heart" is used.

The cachaça matures and gets its unique taste. High-quality wood from French oak barrels is used for the maturation process. The noble wood gives the golden color and unique flavor.