Soils:

The wines used for producing quality wine brandies with the right to the ‘Lourinhã’ denomination are planted in: Mediterranean grey or red, normal or vine-leaf soils of fine sandstone, argil or argillite; grey calcareous normal or vine-leaf soils, in layers of marl and fine sandstone; red calcareous soils of marl; Litholic sandstone soils; modern alluvial soils; and Padzol soils.

Varieties:

Recommended Varieties:

Whites: Alicante, Alvadurão, Broal Espinho, Marquinhas, Malvásia Rei (Seminário), Tália.

Reds: Cabinda

Authorised Varieties:

Whites: Cercial, Fernão Pires, Rabo de Ovelha, Siria (Roupeiro), Seara Nova, Vital.

Reds: Carignan, Periquita and Tinta Miuda.

Cultivation:

The vines shall be unadulterated, low in height, tied with twine or string. The practices employed are those traditional in the region and those recommended by the C.V.R.L.

Winemaking:

The wines to be distilled shall be produced in cellars registered with the C.V.R.L., their alcoholic content in natural volume shall be no more than 10% and no artificial preservatives shall be added.

Conservation and Distillation:

The distillation of the wine may be carried out by using a continuous copper column system or a discontinuous copper alembic system. The alcoholic content of the distilled liquid may not be higher than 78% in the first case and 72% in the second.

Ageing:

Ageing is carried out in the region, exclusively in oak and chestnut barrels with a capacity of up to 800 litres.

Lourinhã brandies may be sold before the end of the 24 months of ageing.