Like all low-sugar fruits, raspberries must go through maceration. The alcohol used can only come from wine spirits, in a proportion not exceeding 12.5 liters per 100 kg of fruit.
For the production of spirit, 8 kg of raspberries are legally required to obtain 1 liter of final product. Aged in sandstone vases or glass vats, the raspberry must be consumed young, that is to say 2 years after bottling.
