After vinification, we distill grape skins in our own alambic in a traditional way. After at least one year of aging in stainless steel tanks, it is bottled  in 0.5l and 0.7l bottles.

After distillation, small part of our white Komovica goes into wooden barrels (barique 225l) for 5 years aging before being bottled in 0.5l and 0,7l bottles.