“In Bombarral, each generation produces brandy for the next,” explained Ana Reis, one of the heirs of Quinta do Sanguinhal, a wine estate in Bombarral that dates back to 1871. We were standing in a room full of contraptions that were used to distill brandy a century ago. After distillation, the precious liquid sleeps for decades in oak barrels before it emerges with a beautiful orange color and a bouquet of alluring aromas.
The Bombarral region has ideal conditions to produce fine brandies. Everyone there seems to have an old casket of brandy at home to share with friends on special occasions.
If you don’t have friends in Bombarral, you can buy the wonderful brandy made by Ana Reis’ family at Quinta das Cerejeiras. It has a smooth taste, full of depth and wisdom. We love drinking it in the Winter, imagining the sunshine of the ancient Summer that produced this liquid gold.
Click here for information about the wines and brandies produced at Quinta do Sanguinhal and Quinta das Cerejeiras.
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