The quality of the newly distilled eaux-de-vie depends largely on the quality of the wine
The quality of the newly distilled eaux-de-vie depends largely on the quality of the base wines.
To avoid the main risks for poor quality related to wine, selection procedures involving tasting or analysis have become universal.
Wine selection can vary from one producer to another, but the objective is always the same: quality control ensures that the vinification and conservation of the wines are carried out successfully.
Micro-distillation: A complement to tasting and analysis
Micro-distillation is a simulation of the two-step “repasse” method of distillation.
The technique of laboratory micro-distillation is most often used to complement tasting and analysis of the wine.
Production quality can then be refined, based on distillation method, types of materials and equipment used.