Bagaceira Brandy Quinta Das Bageiras

This is a brandy produced only with the pomace of red grapes. One of the rare characteristics of the production of this brandy, very important in the analytical and aromatic aspects, is that the distillation is done immediately after finishing fermentation in the vat, thus obtaining a very low methanol content. Another particularity is that it is vinified without removing the stems, as we concluded in previous experiments that the aromatic intensity of a pomace brandy made from unstemmed grapes is much more delicate. This brandy is distilled in a column still in our own cellar.