Porto Augusto's Old Brandy 50 cl

Origin

It comes from the careful distillation of the bagasse of traditional douro varieties, after fermentation of it in appropriate silos, in the case of white varieties and after fermentation and pressing in the case of reds. The final batch is the result of a blend of several distillates with more than 20 years of internship.

Grape varieties

Traditional Douro snares present in our old vineyards.

Vineyards located on the steep slopes of the Pinhão River, at an average quota of 400m, with a soil of shale origin, poor and rugged; low production, high concentration and quality of grapes.

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It comprises two phases: winemaking and distillation of white and red bagasse. White pomace: fresh grapes harvested by hand, in boxes of 20 kg are quickly transported to the cellar where they are desengadas, crushed and placed in a vat where they make a slight pelicular macerated, and then slightly pressed. Bagasse are placed in appropriate silos, where they ferment only with endogenous yeasts, without adding any product. After fermentation the bagasse are distilled. Red bagasse: Fresh grapes harvested by hand, in boxes of 20 kg, are quickly transported to the winery where they are desengadas, crushed and placed in stainless steel fermentation vats or Granite Mills, where alcoholic fermentation takes place. After this, the wine masses are pressed and transported immediately for their distillation. The distillates were placed in stage, one year in wood and the rest in stainless steel vat. After 20 years of internship is made the blend of distillates and bottled!