O de V - Vodka - Lemon (100cl, 40% Alc.)

Distillation takes place in five phases. In the first four phases, unwanted chemical and organic substances are to be eliminated. In the fifth phase, using a state-of-the-art alembic still, the fine aromatic substances of the grape varieties are selected. O de V is stored briefly at its final alcohol content, after which the distillate is passed over a bed of natural charcoal and dried birch bark. Filtration occurs in several phases: by decantation, followed by sieving with linen cloths and traditional filters, a micro-organic cleaning under electrostatic voltage, and finally with cross-flow filters, which ensure an absolutely perfect and pure product.

Citrus Medica / Citron

It is believed that this is one of the three species of citrus plants from which all other known citrus fruits originated. It originated in Southeast Asia, approximately where the state of Bhutan is located today, and was introduced early to Europe; this is attested by the ancient Greek term "Kedros", which was common even before the Latin word "citrus". Today, the fruit is predominantly cultivated in Calabria, but also in Sicily, Campania, and on the northern coast of Lake Garda near Brescia. There are numerous varieties. Generally, however, the fruit is quite large, pale yellow, and its skin is exceptionally thick. O de V obtains its aroma through cold maceration, by marinating the citron peel in high-proof vodka for 40 days. The product is then diluted with de-ionized and demineralized water to achieve the desired alcohol content (40%). After the product has stabilized, a three-week decantation period follows, with subsequent three-month storage in bottles.

Recommended serving temperature: 6-8° C

 By utilizing the great organoleptic properties of some not-too-aromatic international and indigenous grape varieties (primarily Chardonnay, Glera, Incrocio Manzoni) and everything obtained from them (wine, must, pulp, skins), a product of the highest quality was born.