Geographic area
Geographic area
La Denominación Específica Orujo de Galicia es reconocida por Orden de 5 demayo de 1989. El primer reglamento de la denominación específica Orujo de Galicia y de su consejo regulador es aprobado por Orden de 16 de septiembre de 1993. El reglamento que actualmente está en vigor data de 16 de enero de 2012 (orden del 3 de enero de 2012).
Production and ageing
Orujo from Galicia is the pomace made by bagasse distillation and aging of the resulting spirits, from wine vineyards within Galician territory.
There are nine production sub-areas; 5 located in each geographical Galician Wine appellation: Ribeiro, Valdeorras, Rias Baixas, Ribeira Sacra and Monterrei; 4 are traditional wine regions: Betanzos, Ulla, Val do Miño, Ourense and Portomarín. Moreover all municipalities where wine is produced and has a long pomace production tradition are included.
Products covered by designation are Orujo liquor and Orujo aged liquor. The production and ageing area of the orujo liquors from this designation covers the geographical area of the Autonomous Community of Galicia.
Systems and technics used in the elaboration and monitoring of production processes are based in the traditional distillation methods, by alembic, still or steam distillation, that produce products of the highest quality with the orujo liquors own characteristics.
In order to aging orujo liquors it is used the “harvest” method consisting in keeping the orujo liquors in wooden containers, statically, without any mixture or combination with other liquors during the aging process. To cover the liquor loses the containers are filled with orujo liquors of the same aging time.
The containers for the aging must be made of oakwood and they should have at least 1.000 litres capacity.
The minimum aging time should be 1 year in containers with containers under 500 litres, and 2 years when the process takes place in containers between 500 and 1.000 litres.