FRUIT CULTIVATION :Home-made blackcurrant cultivation comes from a very old variety traditionally used in Burgundy in the making of creams and liqueurs: the Noir de Bourgogne. On the very same day of harvest, the berries are frozen in order to avoid any fermentation and to encourage cell breaking, liberating maximum aromatic flavours. THE MAKING :After defrosting, the blackcurrant berries are very carefully selected, mashed, then placed in pure alcohol for maceration.Maceration is made in barrels, which are daily turned for 6 weeks.