Production of a stimulating liqueur comprises decanting of a year old grape must, alcohol and saffron mix for maturation in wood, filtration and bottling

摘要

The production of a stimulating liqueur comprises holding a fresh grape must 80, 90 [deg] alcohol 18, and saffron 2 per cent by weight mix for twelve months in containers not causing aromatizing. After decanting into a wooden container for ca. six months maturation, the product is filtered to remove suspended particles, and bottled.