Traditional method of distillation from fermented Kallmet grape juice and aged in French oak barrels

Origin (production area):

The area of Kallmet and surrounding villages, in geographic length not further than 30 km from the location of Kallmet Winery.


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Kallmet grapes an ancient autochthonous Albanian variety, cultivated in the area of origin and mainly spread in Lezha and Shkodra. The average yield in the vineyards is 50-60 kV / Ha.


Cultivation of this variety of grapes and the brandy produced from it are inherited from the winemaking families of the area, for family consumption as well as for the market. Ageing is done in wooden barrels of different types produced by the artisans of the area.

Production method

After the fermentation in a controlled temperature is done, fluid obtained after pressing the marc, goes to the distillery. This brandy is produced in distillers (brandy caldrons made of copper) with the traditional method. The brandy is stored for 6 months in stainless steel containers and afterwards for 3 years in French oak wooden barrels and then 6 months in glass bottles before release on the market.

Organoleptic Characteristics

Presented in a golden color, expressed and diverse, with dominating fragrances typical of the variety and special wood aroma obtained during aging. The alcoholic degree depending on the year of production varies between 45-50% Vol.

Somelier’s Reccomendation

Pairs well with cheese, olives, mixed antipasti and matured sausages. It is recommended to be consumed in small quantities and after the meal. Reccomended service temperature: 12-14 ° C. It can be consumed with ice.