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Production process

The production process at LA ALCOHOLERA combines the most ancient manufacturing processes with latest generation techniques, ensuring the best standards in terms of quality and quantity. A quest for excellence, always from a sustainable viewpoint, with a growing commitment to the self-production of electrical and thermal energy, using the same materials from which the finished products are obtained. From safety to food hygiene, from the raw materials to the end product, each phase is monitored and guaranteed, ensuring a supply that always complies with the strictest legal indications and the specific requests of our customers. The three raw materials originating from the wine industry that are used at La Alcoholera to make tartaric (and other) products are pomace, lees and crude wine.Desde la seguridad hasta la higiene alimentaria, pasando por las materias y el producto final, cada fase es monitorizada y garantizada para un suministro con las más rigurosas indicaciones que establece la ley y las demandas específicas de nuestros clientes.
Las materias primas de origen vinícola utilizadas en LA ALCOHOLERA para su transformación en productos tartáricos y otros, son tres: oruja, lías y vino en bruto.

This is the solid and semi-solid part of the grapes that remain after pressing. These are grape seeds, stems and skins. The pomace contains potassium bitartrate and ethyl alcohol. Pomace is used in the production of ethyl alcohol, grape seed oil, and grape seed pellets. The residual product, known as exhausted pomace, is used to produce thermal and electrical energy.

Lees are a by-product of the filtration and concentration of the musts. Depending on the process used by the winery, they may be liquid or solid, and cream or red in colour, depending on the type of grape. They are used to produce calcium tartrate and ethyl alcohol.