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Spanish name for the press residues ( rape ) independent of the fruit ( grapes or olives). The term "Aguardientes de Orujo" for the Tresterbrand but is also often reduced to the short form Orujo. This is mainly in the northern Spanish region Galicia manufactured since the 17th century. At that time only the monasteries possessed the necessary knowledge. In 1989 the quality seal "Denominación Específica (DE) de Orujo de Galicia" was created. The grape pomace is first fermented and then burned. Many Brennmeister (poteiros) still dominate the burning over an open fire, with a precisely metered, slow and constant heat input the quality of the Brandes decisively influenced. But most of the time this is done with modern ones distillation Plants carried out. Of the alcohol content is between 37 and 50% vol. There are the quality classes "Orujo" or "Orujo seco" (crystal clear color), which after two years of aging in oak barrels amber "Orujo envejecido" and the herbs "Orujo de hierbas". As "Queimada" is the hot mixed drink of pomace brandy and sugar designated. In Portomarín an Orujo festival is celebrated annually.

Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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