Considered by many to be the best Portuguese "eau-de-vie" and ranking alongside the finest Armagnacs, Adega Velha is the result of many years of work and dedication. Vinification Producing an old brandy such as Adega Velha requires time and much, much more
To start with, the highest quality grapes are carefully selected from the Quinta da Aveleda estate vineyards to produce a light, well balanced wine (in acidity and alcohol content). This wine is then submitted to slow distillations (carried on a Charentais distiller brought specially from the Cognac region in France). Adega Velha is then left to rest for over twelve years in French Limousin oak casks, resulting in a rich, complex aroma with hints of wood that are best appreciated when slowly sipping it.