Of the variety albariño D.O. Rias Baixas. Once the juice has been extracted, the pulp and peels are stored in containers specially fitted for that purpose. The peels are pressed so that there is no possibility of oxygen penetration and airtight closed afterwards, so as to allow the fermentation process, which lasts some 20 days. Later it is transferred to a drag steamed still in order to do a gross distillation and it is next redistilled gathering only the hearts or centers and rejecting heads and tails thus obtaining an “aguardiente” with every characteristic of its original grape variety which is eventually bottled labeled “orujo” or else, it is used as the basis for different liquors.

*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