HOW IS MADE
Stage 1: quality controls
The first stage in the process of making ZABOV begins very early in the morning. Fresh milk and egg yolks, prepared by our suppliers during the night, are brought to our production unit in special temperature-controlled tankers.
As it arrives, each ingredient is checked in real time in our testing lab. The milk and eggs undergo stringent tests to check their freshness and sensory qualities and to ensure they meet our standards.
Stage 2: mixing
After routine checks, the milk and egg are immediately poured into large mixing tanks to start the second stage: sugar, alcohol and flavours are added to create ZABOV’s unique flavour.
Stage 3: “maturing”
At the end of the second phase ZABOV is ready for “maturing”, and rests for seven days in the mixing tanks.
After seven days the product is passed through two systems of filters to ensure it meets our quality and consistency standards. More tests are carried out before the ZABOV is bottled.
Stage 4: bottling
The last stage, bottling. A fully automated system conveys the product through stainless-steel pipes to the bottling line so it does not come into contact with the outside environment nor with human hand to ensure maximum safety.
At the end of the fourth and last phase, quality-controlled ZABOV is at last ready to be sent to shops and supermarkets.
SITEMAP PRIVACY POLICY COOKIE POLICY
Distillerie Moccia Srl – Via Guglielmo Marconi, 21 – 44122 Ferrara (FE) – Tel. 0532 52611 – Fax 0532 52613
Cod. Fisc. P. IVA 00052220381 – Reg. Imprese 00052220381 – Cap. Soc. € 119.000
The Spirit of Italy: Artisanal Liqueurs – Update your cookie preferences – credits 