Wine distillated products are manufactured in almost all the wine-growing regions of the world, but each one possesses totally different organoleptic characteristics, according to the production country, as follows:

• Brandy – obtained from different varieties, international, yet specific to the production process. According to the region, there are: Greek brandy, French brandy, Spanish brandy, etc.
• Cognac – produced only in France, in Charente departments, only from specific varieties of grapes: 90% Ugni Blanc, Folle Blanche or Colombard.
• Vinars – distillated wine, obtained from specific Romanian varieties: like Zghihara, Iordana.

In the case of Alexandrion’s production, the maximum intensity of the wine quality (specially designed for distillation) is found in the cool regions.

The wine distillation is made step by step, in a high quality cupriferous installation, the still type.

During its ageing process in the wine cellar, oxidation processes take place at the contact of the liquid with the surface of the stave and the air; these phenomenons are leading to the maturation of the aromatic components from the distillate, by delivering the wood’s extractive substances. The longer the barrel maturation is, the stronger and more complex the aromatic properties of the brandy become. The obtained color through the ageing of the barrel is gold with amber notes.