Features

It is made traditional production process as a result of blending our own top quality Eaux-de-vie made from the selected grapes of classic European and local varieties grown on vineyards of Kvint Winery. Eaux-de-vie used for this product were aged in oak barrels for not less than 14 years. A delicate and versatile aroma with pronounced floral, resinous and enanthic nuances is perfectly matching to its velvety taste. Divin is served at the temperature 20-22°С in special glasses with the short stem and the bowl with wide bottom and tapering top. The noble beverage goes perfectly with cheese, chocolate, various desserts, fruit, coffee.

Divin is served at the temperature 20-22°С in special glasses with the short stem and the bowl with wide bottom and tapering top.

The noble beverage goes perfectly with various desserts, fruit, chocolate, coffee.

DISTILLATION

The creation of brandy begins with a long process of distillation. KVINT distillers strictly follow the traditional cognac production method, enabling to preserve all essential oils in alcohol and to achieve the right concentration of them. The wine is distilled in Alambic pot-stills in two stages. At first stage you obtain the basic raw spirit, the so-called “brouillis” with alcoholic strength 29-32%. After the second stage, known as “la bonne chauffe” (or good heating) the resultant product contains 62-70% of alcohol. The full cycle takes almost whole day. Only after the first-stage distillation the volume of liquid is reduced 9 times.

AGING

The shortest ageing time of KVINT spirits for this kind of beverage is 1 year. The best wood to keep eaux-de-vie spirit in is the Limousine oak. From the end of the last century KVINT prefers to buy the barrels made from 80-year-old oaks grown in Limousine region in central France. Multitude of grape varieties, favorable conditions of ageing including temperature control, humidity, competently chosen barrels and daily care – any of these components contribute to the formation of taste accents and aromatic nuances.

BLENDING

The final step that turns spirits into brandy is blending. This process is a gradual mixing of the certain ratio of eaux-de-vie aged for 1-3 years in oak barrels, wine-distilled spirits, specially treated water, syrup and oak essence.

REST

The freshly prepared blend of brandy is characterized by disbalanced bouquet and taste, due to disturbance of equilibrium of the components. To avoid this, every blended brandy is put for rest into big casks, this process lasts for not less than 30 days.

COLD TREATMENT

Cold treatment usually takes place before bottling. Brandy is chilled at the temperature from –10°С to –15°С and kept in tanks for 7-10 days, depending on the blend of beverage, then follows filtration at the same temperature as one of cold treatment. During the whole period of treatment the temperature is controlled automatically. The procedure of cold treatment enables us to guarantee that brandy will stay clear and stable in the bottle, if the conditions of storage are observed.

CONTROL FILTRATION

After cold treatment brandies undergo control filtration for giving them additional brilliance and crystalline clarity.

The history of KVINT dates back to 1897, when the first rectification warehouse was built and launched into operation on Vokzalnaya Street in Tiraspol. At that time it was specialized in production of 40% alc. vodka from homemade grape wines purchased from the peasants of nearby villages. The production of divins was started 4 decades later – first wine-distilled spirits were put for ageing in 1938.