At a time of wine crisis, the word distillation might seem like a dirty word.
And yet...
From what I have been able to vinify, there is wine that did not deserve to be bottled.
Because the logic is simple: only bottle what I like and, above all, what I am able to sell.
This remainder represented very little (3000 L), and too little to interest the trade at a correct price.
So to give a second life to all this, I entrusted it to the distillery to sublimate it, to extract a pure eau de vie.
Then I crisscrossed the south in search of citrus fruits before manually zesting lemons and oranges with a peeler.
This is followed by a long maceration which is still in progress (see photo).
Soon, everything will be combined in a syrup in search of the best balance of sugar, alcohol and freshness.
Soon, you will be able to discover the taste of #Limoncello and #Arancello from Domaine Roquefeuille.