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Selected ripe plums are crushed and the pits are separated away. After temperature controlled fermentation based on regional yeasts, the fermented mash is double distilled and blended until distinctive fresh slivovitz is obtained. The slivovitz is then placed in oak barrels of up to 5000 liters for aromatic completion and then stored in stainless steel tanks for further ageing until bottling. Three years of oak aging gives the brandy a golden color and smoother taste; fresh, vigorous, vibrant.