The taking our grandparents, those men who got out of the boats and gladly endured 40 degrees this cherished drink alcohol. There are wineries refloated custom distillation residues, to produce staples and quality differentials.
Incipient but undeniable staple production of excellent quality and high added value has begun to be a business that tempts wineries. Some were already released to the market as the winemaker and winemaker Walter Bressia four years that markets its product on the market: the staple Dal Cuore. According to market feedback, La Rural is also working on a project to develop staple Malbec. A limited edition that will only be aimed at a select list of VIP clients. In the list of those who are interested in joining the business also enter the Bianchi, owners of traditional South cellar. In Mendoza there are also two powerful processors, Tapaus and Sol de los Andes, speaking of distilled staple craft. Meanwhile, the firm Praying and Massera is responsible for distilling the bulk staple. Javier Torrens, quality control manager of the firm, explains that PR staples seasonally Argentina, acquired by French multinational, for Porta (about 20,000 liters per year) and Cousenier brand, in addition to other distillers distill country. Previously the company had its own brand of clip, Valle Viejo, which was allowed to develop in Mendoza thirty years ago and now in San Luis, because another company bought the brand.
The clip is going to craftsmanship, to the small. We process 170,000 liters per year of bulk staple, but now people look stills, small copper distillers have certain characteristics. However, the firm offers the service you want to develop your staple there, since by law, for many years, alcohol distilleries can not be installed within the property holds. Formerly each winery had its own distillery, today as a matter of deception and volumes and issues with alcohol, this is not allowed. Amen to these other longstanding rule requires wineries to allocate 4% of the products obtained for non-wine applications. That 4% is normally made up of fermentation lees produced in the cellars, and are transferred to those distilleries, but marc, with those obtained by-products, such as alcohols and tartaric acid. Revaluing classic Bressia Renowned winemaker Walter had four years ago the idea of making your own clip, using the experience of Orandi And Massera. To them I took them my marc, define quality distillates and based on that make a blend for my staple. I was one of the pioneers in this new phase of the staple. Because remember that Argentina had a very important staple consumption, given by Italian immigrants, Spanish and Slovenian, accustomed to the consumption of spirits. Then changes in habit, shorter desktops and continuous days, the regular consumption of staple was lost and many brands disappeared, “he recapitulated. Four years ago Bressia noted that the market had a need for distillates, particularly in gastronomy . “I thought this product for the restaurant segment in the domestic market of a good standard. And the truth is that he has very good impact because it was a product missing after meals, as it requires both time consumption and cognac. It is also an excellent digestive, which facilitates the secretion of gastric juices. With a modern design, and good value added (it is sold in half-liter bottles) Bressia not sold more than 2,000 bottles. It is a product that can be found only in the best restaurants in Mendoza and Buenos Aires. I think you’re headed for the reintegration of the staple. Although investment to do is important, especially in marketing, and you can not export the clip name, because it is considered as a designation of origin marks the OIV. At present, due to this restriction, if a winery wants to develop staple should enroll in the inal, bring their grapes to a distiller and then distilled spirits to a fractionator, as both have different numbers. In fact it can only be called staple produced in Italy, Switzerland and Germany. With the product you can get outside but under the name of grape pomace brandy. Aniapa, for example, successfully marketed in Germany and Italy. We are sending 10 or 12 pallets of 500 liters per year. While the added value remains appropriate, have higher costs in wine, tapas and labels, something the foreign customer does not understand and therefore can not increase the price, said its producer Rolando Hilbing.
