Maceration of the herbs
The 37 herbs, flowers, roots and spices, dried and cut, are mixed and placed in a special container with a grid on the base, called macerator, then covered with a hydroalcoholic solution. The hydroalcoholic solution solubilises the content, extracting the active ingredients from the plants: aromatic, spicy, floral, sweet and bitter scents. The product is left to macerate statically for about 30 days.
Production of the liquor
Finally, in another container, all the ingredients that will make up the final product (infusions, hydroalcoholic solution, sucrose) are mixed. They will then rest and age, so that the aromatic principles of the herbs, alcohol and sucrose are amalgamated and reach the right balance. At the end of the ageing, the product is bottled.