The production process

After the sugarcane harvest, the transformation process begins with the crushing of the cane, whose purpose is to extract the juice with the minimum loss of sugars from the cane, as well as to reduce the final moisture of the bagasse.

When leaving the extraction process, the sugarcane juice undergoes a chemical and thermal treatment to remove impurities. The objective is to leave it with adequate quality for the production of ethanol. At the distillery, after the fermentation process, the wine is sent to the distillation columns, following the rules of the ANP (Agência Nacional de Petróleo, Gás Natural e Biocombustiveis).