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Brandy

Soil: Chalky-clay and schist

Vinification: The Adega Coop. Borba mostly recognised for its wines, but it also has a long tradition in the production of brandies.This pomace brandy is made from the pressed grape pulp and stems that remain after the grapes are crushed and pressed to extract most of the juice for wine production. Then, after fermentation, the resulting pomace is distilled  (separation of the alcoholic and non-alcoholic liquids through differences in their boiling points) under a rigorous control of the temperatures and duration to guarantee the typical and regional characteristics of this brandy.



Analysis

Alcohol Content: 40%Vol.


 

Tasting Notes

Visual aspect: Transparent.
Olfactory aspect: Intense, nice and slightly fruity aroma.
Aspect gustatory: Smooth and velvety flavour.

How to serve: Best served at 18-20ºC.

Gastronomy: Digestif after a good meal. Consumed immediately or stored for 3 years.

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Vinhos do Alentejo 2017