Of the variety of Albariño of the D.O. Rias Baixas, after to be extracted the juice, stores the pulp and the peel ("*bagazo" or "*orujo") in containers equipped specially, pressed this "*bagazo" so that there is not possibility of oxygen penetration and closing it hermetically, this can ferment, process that later approximately 20 days, passing it to make the distillation in still with drag steam being gathered gross distilling, next, redistilling, gathering the center or heart not rejecting heads and tails. That will obteined a *aguardiente with the characteristics of the variety of the grape from which it comes and finally it is packaged as "*orujo" or is used as it bases to elaborate different licores.

*Orujo: Spanish term for grape skins or husks. This solid residue of the grape can be unfermented (fresh orujos ) or already fermented (fermented orujos ). Orujo spirit or aguardiente , known generically in Spain as orujo , of which the most well-known is made in Galicia, comes from the distillation of fermented orujos .

*Aguardiente: Destilated of orujo.

*Bagazo: the same as orujo.

Aurum Carissia - AQUA VITAE

Aurum Carissia ORO - AQUA VITAE

Aurum Carissia - SINGULAR Licor de Frutas

Aurum Carissia - Licor de Hierbas

Aurum Carissia - Licor de café varietal

Aguardiente envejecido ALOBRE