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.


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.


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.


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 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.

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