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The quality in the production of our cachaças begins with the preparation of the soil. With expert guidance, the soil is corrected and fertilized. After the necessary corrections, the planting is carried out with selected seedlings, aiming to ensure the best ratio “amount of broth and sucrose concentration”.


Sugarcane is cut manually, free from burning, and the amount cut is defined according to the planned daily production, thus guaranteeing the use of “fresh” raw material.

When arriving at the mill, the cane has already been scraped and cleaned.

The washing of the mill, the stainless steel tubes, the decanter and the dilution vessel is carried out with pressurized water, provided by the artesian well of our property.


The stainless steel sieve, installed in the mill, guarantees the total collection of the bagasse from the juice, prior to the decanting stage. By gravity, the sugarcane juice passes through the decanter and the dilution vessel. After standardizing the broth at 15° on the Brix scale, the so-called must goes to the fermentation vats.

The yeast used in our production was developed by the Federal University of Minas Gerais, called CA 11, to ensure an excellent quality standard. The must, when it reaches zero degree on the Brix scale, is driven, by gravity, to the still for the distillation stage.

The alembic is made up of high quality and technological machines and utensils, acquired at the Santa Efigênia stills factory, in Itaverava/MG. The alembic furnace is supplied with sugarcane bagasse and eucalyptus pieces grown on our property. The preservation of the environment is a factor of honor for our company.

The distillation product is separated into three parts: head, heart and tail. Our cachaça is made exclusively from the heart, the noblest part of the distillation, free of contaminants harmful to health, flavor and aroma. The heart is transferred to the maturation vats to rest for a minimum period of 90 days.

After this period, the noble and special cachaça is transferred to stainless steel vats for storage, maturation and softening.


The cachaça, after maturation, is stored in wooden barrels, among which oak, amburana, balsam and chestnut trees predominate.

During the milling and distillation period, acidity and copper tests are carried out every week to ensure the indices required by current legislation. If any abnormality occurs in the tests, the entire product is double-distilled and if it persists, it will be discarded.

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