The core of our Suau Brandy

The Airén strain is gently pressed to avoid the extraction of tannins and oily substrates that could affect the quality of the final product. Once we have extracted the must, the fermentation phase begins, where the body is consolidated and the aroma of the brandy is reinforced. The final result is a brandy with 78% alcohol content. In our particular solera and static aging system, together with the control of the alcoholic content of the liquid, we age in our barrels at 39%, in a slow and calm way.