Strong alcoholic drink. Pure komovica brandy was obtained directly from the Istrian Malvasia drop. The whole process of production of premium komovica starts from the pomace which is left to fermentation, which starts the process of alcoholic fermentation. After fermentation, which usually lasts up to two weeks, careful distillation is approached. It is traditionally produced in small copper boilers up to 200 liters, which gives the brandy a special and specific aroma. The final phase of obtaining quality komovica is cold stabilization and maturation of brandy, which takes place in the period of two months before bottling. Maturation contributes to the rounding off of the overall aromas to obtain a high-purity komovica like pearls, hence our name Pérla.
Year of manufacture
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