Only fully ripe Moro blood oranges from the slopes of Mount Etna in Sicily are used for this premium brandy. Thanks to the perfect conditions there, these oranges have an exceptionally concentrated fruit aroma. They grow on fertile volcanic soil, which gives the fruit the perfect Sicilian flavor. After harvesting, the fruit is peeled by hand, separating the flesh from the peel. While the flesh is macerated in alcohol for several days, the peels are dried. During distillation, the peels are then hung in an aroma basket in the still. This special process is called steam extraction and produces distillates with an exceptionally intense aroma.