The main raw ingredient for fermentation is ripe fruit, which is transported via a screw conveyor into a grinder. That breaks up the fruit to make fermentation easier, but without crushing the pits. Then it is pumped into fermentation tanks where fermentation takes place.
Alcoholic fermentation is a process during which yeast transforms sugars into alcohol. This transformation of sugar into alcohol is accomplished by yeast enzymes, with byproducts of carbon dioxide and heat. The fermentation process ceases at temperatures below 10 °C and it proceeds faster at increased temperatures; however it is better to ferment slower – 15 °C is generally considered the ideal temperature, which should be maintained throughout the entire process. Alcoholic beverages created via natural fermentation contain only about 14% alcohol by volume. To attain a higher alcohol content, distillation is necessary.
Multiple distillation yields a distillate (70–75%), which must then be diluted before bottling.