Harvesting, fermentation, and distillation are among the oldest, most delicate, and essential processes in the production of any alcoholic beverage. These forms of modern alchemy are key to achieving a complex and characterful drink, like Adega Velha wine brandy, and rely on the expertise of master cellar craftsmen. Discover the secrets behind creating a truly unique spirit.
Harvest: The Starting Point for the Finest Spirit
The harvest marks the beginning of a meticulous process that will transform grapes into a special wine spirit. The grapes used in the production of Adega Velha are carefully selected by experienced professionals who determine the ideal harvest time based on the type of spirit to be produced.
These ripe grapes, chosen with mastery and sensitivity, yield spirits with more complex flavors and aromas. After harvesting, producers have the opportunity to concentrate and refine these flavors, creating a unique, high-quality product.
The best wine for producing a great spirit is often considered to be nearly undrinkable—low in alcohol, high in acidity, and rich in sediments to shield the wine from unpleasant flavors potentially produced after fermentation.
In Adega Velha’s production, the selected grapes are red varieties from the Vinho Verde region, as they possess all these characteristics. Over more than 50 years of producing this spirit, master cellar craftsmen have concluded that these grapes create unparalleled spirits.
For this reason, the Vinho Verde region is renowned for producing exceptional wine spirits.
Fermentation: The Invisible Magic
After the harvest, the next step in crafting an excellent wine spirit begins: the fermentation. During fermentation, yeasts are added to the must. These microorganisms perform alcoholic fermentation, consuming sugars and producing alcohol, along with carbon dioxide and heat.
In the fermentation of the base wine for Adega Velha, factors such as temperature, pH, and sugar concentration are carefully monitored. However, the resulting liquid is far from ready for consumption. It contains alcoholic components with varying levels of purity, aroma, and flavor, which must be filtered to achieve the desired characteristics of the final spirit. This is where distillation comes into play.
Distillation: An Ancient Art
Distillation begins right after fermentation. This process concentrates the alcohol, defines much of the spirit’s aroma and flavor, and ensures its safety for consumption. The method used for distilling Adega Velha is double distillation in a Charentais alembic, acquired from the Cognac region of France.
This process is incredibly delicate, requiring the liquid to be manually separated into different fractions. A single mistake can compromise months of work.
The first fraction, known as the “head” contains unwanted volatile compounds, such as acetone and aldehydes, which can be harmful. The desired central fraction, the “heart” contains higher concentrations of ethyl alcohol and is responsible for the spirit’s characteristic flavor and aroma. Collecting the heart is the primary goal of distillation and requires meticulous control of temperature and flow to ensure purity and quality.
The final fraction, the “tail” contains undesirable compounds with less pleasant flavors and is either discarded or returned to fermentation. The transition between fractions is a critical process that demands the utmost attention and skill from the cellar master to determine the precise moment to “cut” between them.
A Millennia-Old Heritage
The significance and delicacy of this process have been known for centuries. Distillation is one of the oldest and most widely used techniques in producing beverages and other products—the first records date back to around 2000 BC and are associated with the production of perfumes and essential oils.
Over time, new technologies, quality standards, and more sophisticated materials have emerged, yet many of the concepts and techniques used in producing Adega Velha still echo this ancient heritage.
Aging: The Final Touch
After distillation comes the most time-consuming yet crucial step: aging.
Adega Velha wine spirits are aged in very used French oak barrels from the Limousin region. They have been resting in the Old Cellar of Quinta da Aveleda, sorted by vintage, for many years.
During this phase, while it may seem like nothing is happening in the cellar, the master’s expertise lies in ensuring that the barrels lose as little alcohol as possible through evaporation (known as the “angel’s share”). Since the spirit has a high alcohol content that evaporates easily, the cellar master must ensure the barrels are kept nearly full, with consistent temperature and humidity levels throughout the aging process.
This careful aging results in a spirit that will be blended from multiple vintages, delivering final products with aromas of old wood, caramel, coffee, chocolate, toffee, and other notes that evolve the longer the spirit ages.
After this long wait, all that’s left is to enjoy this exceptional spirit with a great group of friends or family and make the perfect toast.
