Herdade Aldeia de Cima 2021 - Aguardente de Medronho (Strawberry Tree) - 500ml - 2 bouteilles

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2021 Herdade Aldeia de Cima Arbutus Brandy 2 x 0.70L
2 Bottles
Portuguese Fruit Brandy

DESCRIPTION
The Amorim family have been involved with the world of wine since 1870, when they first started producing cork stoppers for the Port Wine cellars, in Vila Nova de Gaia. Today it is one of the most renowned family groups in Portugal with businesses in many countries and many different sectors.
Since 1999, the fourth generation of the family has been involved in wine, through the capable hands of Luísa Amorim, upholding profound respect for the historical heritage and the reputation of three of Portugal’s most important wine regions.
As a family, Luisa Amorim and Francisco Rêgo are creating wines that preserve the history of the place. Brought to market two years after the grape harvest, production is small and the aim is to reach around 100,000 bottles. Herdade Aldeia de Cima’s classic and elegant wines preserve the distinctiveness of the estate and are hugely complex, stemming from heterogeneous soils and indigenous and Portuguese grape varieties.

WINEMAKER: Jorge Alves & António Cavalheiro.

VINIFICATION
The fruits harvested to make Arbutus brandy come from the Arbutus trees that grow wild in the Herdade Aldeia de Cima estate and the lands of the Serra do Mendro. The level of shade from the trees guides the right moment to harvest the fruits. Analysis of the level of firmness and a Brix reading of 26-28º confirm the optimal moment to hand pick the berries. The berry ripens slowly, and it is necessary to pick the fruit from the tree on three or four different moments in time, in order to obtain the necessary amount for production.
The Arbutus tree fruit is very delicate. It is usually picked by women, who immediately make a selection between two baskets: one for yellow and yellow-orange fruits, that are less ripe and suitable for the production of brandy; and another for the riper, red fruits, that can be eaten fresh or used for the preparation of jam and jelly.
Due to the delicacy of the Arbutus tree fruit, managing the right period of time between harvesting and fermentation to the distillation stage is crucial to maintain freshness and achieve the perfect balance between the elegance and identity of the arbutus brandy.
Fermentation takes place at a controlled temperature for three weeks, where the fruit on the surface hydrates the entire volume, through manual mixing. After the entire mass has fermented, the master distiller places it in the boiler for steam distillation, where the technique is perfected for three hours, in a discontinuous cycle that separates the brandy into three different vats, one for each fraction: the head (the first 20% of the distillate), heart ( 60% of the distillate) and tail (last 20% of the distillate). Finally, the brandy distilled from the heart undergoes a second distillation, in order to minimise the presence of aggressive compounds, making the brandy tastier, more transparent and harmonious.

TASTING NOTES
A good distillate must be balanced, harmonious and pleasant to the nose and palate. Arbutus brandy has a clear, transparent colour, almost crystalline. The aroma is very fine and slightly fruity. Depending on theharvest conditions, it can present floral notes of dried daisies, white plum and green peach, in colder years and in warmer years, it can present notes of wild fruits, such as red currants and molasses. On the palate, it demonstrates an incredible purity and clarity, with a dry touch and a good balance of soft alcohol, with a floral and fruity finish in the nose.

SERVING
Arbutus brandy is part of a centuries-old tradition in southern Portugal and has been consumed over generations as an excellent digestive. After the meal, it should be served pure and at room temperature, in order to appreciate its aromatic freshness. To appreciate it properly, gently place your nose close to the glass, keeping a distance of ten centimetres to smell the aroma and gradually taste the arbutus brandy. Adding 1-2 drops of water (with a dropper) can help to open up the flavours and aromas. As a rule, 3cl are served. Like any good distillate, it should be slowly sipped, accompanied by good conversation.