The still is supplied continuously with wine which, under the force of gravity, flows down from the vat located in the loggia and arrives at the bottom of the cooler.
This then fills the wine heater before emptying into the column, passing through the pump screw, dropping from plate to plate by means of an overflow system and entering the 2nd boiler.
The liquid from which the alcohol has been removed by the distillation process is returned to the 1st boiler which is in direct contact with the burner.
The water vapour produced by boiling the residues rises to the top and creates excess pressure by dropping down through the 2nd boiler.
The vapours rise again by means of the bubblers and the pump screw, absorbing alcohol as they come into contact with the wine.
Finally, they are routed towards swan neck pipe and the coil where they condense and cool before draining into the collection tank and filling the estate’s new oak barrel.