It is made from grape juice from which we extract all the non-sweetening compounds. After a demineralization and concentration process we obtain the rectified grape must concentrate 65º Brix or 68º Brix.

- Enrichment of musts

- Drawing off and shipping liqueur.

- Sweetening of wines and spirits,

Brix >> 65±0.5 / 68±0.5
Volumetric Mass >> 1.3251 Kg/l / 1.3440 Kg/l
Sugar >> 879.7 g/l / 934.4 g/l
Sugar >> 664.0 g/Kg / 695.2 g/Kg
Total Acidity >> > 15.0 / > 15.0 [g/l Tartaric Acid (meq/kg)]
pH >> < 5.0 / < 5.0 (@25 Brix)