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Orujo

Spanish term for the pressing residues(marc) independent of the fruit(grapes or olives). The name "Aguardientes de Orujo" for the marc spirit is also often reduced to the short form Orujo. This has been produced mainly in the northern Spanish region of Galicia since the 17th century. At that time only the monasteries possessed the necessary knowledge. In 1989, the quality seal "Denominación Específica (D.E.) de Orujo de Galicia" was created. The grape marc is first fermented and then distilled. Many master distillers (poteiros) still master distillation over an open fire, whereby a precisely dosed, slow and constant supply of heat has a decisive influence on the quality of the distillate. Today, however, this is mostly done with modern distillation plants. The alcohol content is between 37 and 50% vol. There are the quality classes "Orujo" or "Orujo seco" (crystal clear colour), the amber-coloured "Orujo envejecido" after two years of maturation in oak barrels and the "Orujo de hierbas" mixed with herbs. Queimada" is the name given to the hot mixed drink made from marc spirit and sugar. Portomarín celebrates an annual Orujo festival.

Complete lists of the numerous vinification measures and cellar techniques, as well as the types of wine, sparkling wine and distillate regulated by wine law are included under the heading "Vinification". Comprehensive information on wine law can be found under the keyword wine law.

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