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Fermentation

Description :

The pressing of the fruit is performed immediately after the harvest in traditional presses. The juice obtained in this way is allowed to ferment at once. Pressing and fermentation are attentively monitored, because they have a determining influence on the quality of the brandy.

Duration : 3 weeks to 4 months.

Practical Information

  • Difrulux - Distillerie Luxembourg

  • 33, Rue Hicht

    6238 Breidweiler (Präiteler)

    Luxembourg

  • +352 79 00 31 1
  • +352 79 90 95

Our opening hours

Mon 09:30 - 13:00 14:00 - 18:00
Tue 09:30 - 13:00 14:00 - 18:00
Wed 09:30 - 13:00 14:00 - 18:00
Thu 09:30 - 13:00 14:00 - 18:00
Fri 09:30 - 13:00 14:00 - 18:00
Sat 14:30 - 17:00
Last update : 26/02/2019 09:35
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