ICE MOST eaux de vie is produced by pressing fresh, de-stemmed harvest grapes, whose sweet and fragrant pulp is transformed into must. Then a double distillation follows, according to the Tosolini tradition, with the Charante steam still and a chilled filtration.
Its aromatic bouquet is revealed at -10°C. due to the particular distillation and the chilled fermentation of the grape must. The crushed grapes with pulp and skins macerate for 24 hours at 5°C before starting the fermentation, to capture the most intense and fruity aromas of the grapes.