Raising up with love from the very birth of the fruit until the last drop of liquid is contained in it.
KRSTASICA – PEAR BRANDY
Krstasica, being conceived in the early spring when bees cruise from flower to flower supported by the winds, fertilize and make conditions for growth of fruits which will ripen during next 120-150 days, and bees will be looking for ripe fruits delicacy again. The period from fertilization to maturity and picking up requires a lot of activities in order to prepare as qualitative fruit as it is possible for KRSTASICA production.
For brandy production completely ripe and fresh fruits are picked. During preparation for fermentation, fruit stones are removed and fermentation is done in controlled conditions to make prerequisites for getting quality raw material for distillation.
Distillation is done on an old traditional way, in copper kettles but also including modern technological procedures in order to separate qualitative fractions. (At the end of fermentation, KRSTASICA – pear brandy has been left to mature in inoxi or glass vessels 1-2 years, and after that is bottled).
Krstasica – pear brandy is usually served cold on 8C degrees as an aperitif with strong meals as well as with desserts on room temperature.