Chamber of Commerce of Trapani n° 93563 - Company Register n° TP 115862 - Mechanical Register n° TP 004406 - Company Capital € 41.600,00

In the production of rectified concentrated juice and rectified concentrated must, the raw materials destined for rectification are based on a careful and painstaking selection of base grape musts originating from the wine cantine and crushing establishments of Sicily. After expert controls in the laboratory and specific protocols of clarification and filtration, the must is subjected to the rectification process by passage through four ionic-exchange columns, two anionic columns and two cationic columns.
The operation is performed using high-technology plant with the work phases being entirely managed and controlled by an advanced computerised system under the watchful eye of highly specialised staff.
The rectified must is then sent on to concentration in a hi-tech falling film vacuum plant developing over six stages with temperatures ranging from a maximum of 65°C to a minimum of 40°C.
The M.C.R. in outlet is cooled to 15° - 20°C and is specially conditioned in stainless steel tanks while awaiting being sent up to the market.
A state-of-the-art hi-tech purification plant completes the production cycle. The whole process is ecological and environment-friendly.
The advantages use of MCR offers are many: its working method retains the organic and inorganic substances, resulting in a sugary solution of 98% purity, which when concentrated in used in the increase in alcoholic content of the fermenting musts.
This sugar can also be added to some drinks, juices and various foodstuffs to give them not only the classic sweetening effect but also excellently refined qualities of fragrance, digestibility and other advantages which traditional sugar just cannot deliver.
For these reasons, the grape sugar can partly or wholly replace the classic crystalline cane sugar or beet sugar. Grape sugar can also be used in the preparation and sweetening of aperitifs, cocktails, limoncello liqueur, other liqueurs, drinks, yoghurt, fruit salads and various drinks including coffee, tea, infusions, both hot and cold, as well as in the preparation of orange juice and other fruit juices of all types, including pears, peaches, apricots, apples etc.). Not to mention its use in jams, marmalade, food conserves and other products stretching over the whole food range, including the whole pastry sector.
Each litre contains about 850 grams of sugar and 150 grams of pure vegetable water. The dosage is therefore 15% greater than with usual crystalline sugar.
Vallovin is constantly aware of environmental matters, and adopts new technologies -  which has led to the company's being granted a quality certification under the UNI EN ISO 9001 - 2000/ 14001 classification.
Quality in the context of Tradition and Innovation, enthusiasm for one of the most ancient of crafts, and a taste for challenges in the world-wide market.
And all while keeping in mind those customers throughout the world who use our products.