Orujo Viña Armenteira Seco is of Galician origin.
Preparation and aging
In the harvest, after the grapes have been pressed and the must fermented, the bagasse is collected from our own estates. After a month, the distillation begins, which is carried out by our own staff and in our own facilities. 6 copper stills or “legs” are used, as tradition dictates. It is heated strongly at the beginning, to activate the boiling and produce the entrainment, by the first bubbles of ethanol, of the most volatile substances.
This first product, which in technical jargon is called “distillation heads”, despite having a large amount of alcohol, is of low quality and is not advisable to save. After a while, the heat is turned down and the distillation of the real Galician Orujo continues gently and slowly. At a given moment, the alcohol runs out, giving rise to unpleasant-tasting substances appearing in the distillate. They are the so-called “distillation tails”, which are removed.
The distillation of each “potada” lasts approximately 5 hours. Subsequently, the “heart” pomace is distilled again, repeating the previous process. This second distillation gives the brandy great finesse and softness. Throughout the process, the traditional system is followed faithfully, even improving it through the elimination of heads and tails in the two distillations. The pomace thus obtained is left to rest for a few months so that it balances out. Later it stabilizes at temperatures of 10ºC below zero. Our dry pomace is presented as a brandy of 45 degrees, which in the taste, are somehow compensated by the softness of the glycerin and other higher alcohols. Its aroma at room temperature is fragrant, floral, fine and explosive.
Its high alcohol content, 45ºC, is somewhat moderate in taste due to the softness brought by the glycerin and other higher alcohols. Its aroma at room temperature is fragrant, floral, fine and explosive. The Albariño grape, which produces wines characterized by its floral aromas, could not be less with the breezes of its bagasse. It can be taken at room temperature, but in small sips, because if not, it can seem like a real “burning water”, with firmness and firmness. Cold, however, we can disguise the strength of its 45ºC and preserve its powerful aroma.