The Porcino Mushroom (Boletus edulis) is manually harvested by expert collectors between May and November in the mountains of the Greek presila and Sila.

Collected mushrooms are certified by official mycologists and then taken to the factory where they are processed, dried and stored here for annual use.

If necessary, dried mushrooms are immersed in stainless steel tanks containing mineral water and pure alcohol to allow aromatic release (maceration); In this way a brown hydro alcoholic solution is obtained which is distinctly perfumed and rich in the aromatic principles of Porcino Silano.

After 4-5 weeks the process is considered finished and the mushrooms are removed from the tank, pressed and eliminated from the production cycle. The aromatic alcohol solution thus obtained is filtered and stored in the tank.

During the production phase, pure alcohol is added to the general mixing tank, the syrup made up of low-mineral water and sugar, the alcoholic solution of mushroom, and finally the low-mineral water by volume.

The mixture obtained is then filtered, collected in a storage tank, analyzed and then sent to the filler for filling the previously rinsed and drained bottles.