Our vinegar is produced from red wine which is delivered to our facilities and kept in storage.

The fermentation of the wine takes place in a temperature controlled environment where sufficient oxygen is provided for the bacteria to convert wine into vinegar.

The storage of vinegar takes place in stainless steel tanks which ensure proper preservation and aging under hygienic conditions. During storage the fermentation bacteria die and form a sediment.

The clarification process gives clarity to vinegar by removing all suspended matter. The filtration process involves the removal of all fermentation bacteria.

The bottling process if fully automated. Each container is filled without its content ever being exposed to the atmosphere. In this way the hygienic conditions that exist inside the storage and filtration facilities are preserved during the transfer of vinegar into the bottle.

The process of producing pure alcohol starts with the delivery of Zivania, a product of wine distillation, to our facilities.

The distillation process involves the evaporation of Zivania in traditional copper stills. The pure alcohol then forms the basis for the production of all our alcoholic liquors.

The bottling process takes place in fully automated bottling equipment.

The de-ionisation of water starts with the process of water filtration through sand filters. Water softening follows which removes a number of minerals. Reverse osmosis, the third stage in the process, removes the remaining minerals. A two-stage de-ionisation subprocess follows. This involves the exchange of ions in such a way that pure water is produced. Finally, UV radiation ensures that the de-ionised water is bacteria free.

The process of producing alcoholic beverages involves the mixing of pure alcohol, de-ionised water, sugar (liqueurs only), and fruit extracts in certain dosages.

The bottling process takes place in fully automated bottling equipment.