About 40 years passed from the birth moment of the first vintage brandy Koktebel in Crimea and it is already impossible to imagine the sunny peninsula without it

In the vine-making palette of Crimea brandy occupies the special place. Its origin and technology of making is surrounded by legends. A production of brandy is a difficult multi-stage process. Today it is carried out on a classic technology from the brandy alcohols of vine of different harvest years. In Koktebel brandy is made on a complete cycle from a selection and landing of vine to the its pouring into the bottles.

Technology of preparation of Koktebel brandy is a magic process of transformation of sun figs in a divine drink. Wine (for Koktebel’s brandies the local and adapted sorts of vine of Golan, Rkatsiteli, Sabash and others are the most suitable) is distilled, getting a vine raw spirit with strength of 30% vol. Then its second distillation follows, so that admixtures are separated and final good has strength of 62-70% vol. Exactly it is sent to the oak casks for a long storage at a certain temperature. This process requires trade and professional attention.

Brandy begins with a cask. It must be made only from an oak aged 75 years which grew in a certain microclimate. Wood gives brandy more than 500 constituents, influenced color, bouquet and the taste of brandy. In a barrel brandy alcohol is maintained in darkness and rest. Thus no less than a 3% of a drink goes away to the skies. Vine-makers name it the angels’ share. Noble, fragrant with aroma, glimmered with an oily fire, brandies of Koktebel possess the refinement of taste and perfection of aromas.