The pomace, which is what is left over after pressing the grapes, is pressed with stones in order to become pulpy. It is then put in big ceramic pots in order to ferment and a few days later, it is boiled in special cauldrons where the distillation will take place.
The first extract, the protorako, is the strongest one and it is used as pure alcohol. The distillation is repeated, adding in the cauldron fresh water. The last extract, souma, is the lightest one.