Spanish name for the pressing residues (pomace) 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 produced in the northern Spanish region of Galicia since the 17th century. At that time only the monasteries had the necessary knowledge. In 1989 the seal of quality "Denominación Específica (DE) de Orujo de Galicia" was created. The grape pomace is first fermented and then fired. The alcohol content is between 37 and 50% vol. There are the quality classes "Orujo" or "Orujo seco" (crystal clear color), after two years of aging in oak barrels amber "Orujo envejecido" and the offset with herbs "Orujo de hierbas". "Queimada" is the hot mixed drink of pomace brandy and sugar. In Portomarín, an orujo festival is celebrated annually.
Complete sets of the numerous cellar techniques, as well as the wine regulated wine, sparkling wine and distillate types are under winemaking
contain. Comprehensive information on wine law is available under the keyword wine law