The strawberry tree (Arbutus unedo) is a large shrub native to Mediterranean Europe, capable of living for up to 200 years. In Portugal, it finds ideal conditions for its development in the montado landscape, benefiting from the cool climate of the Serra do Mendro, altitude, the influence of Atlantic winds, and skeletal schist soils, all of which favor its spontaneous growth.
The strawberry trees have populated the Serra do Mendro since ancient times. In this cool, elevated land, they find perfect balance alongside other shrub communities in the montado. The small yellow-orange and red fruits, hanging from fine stems and swaying with the fresh Atlantic breezes that arrive each afternoon, decorate the land at Christmas with a rustic, almost poetic charm. The generously sized shrubs reveal their resilience year after year. They offer the richness of a unique fruit, full of aromas and flavors, macerated at the distillery and then recovered through double steam distillation — resulting in a fine and elegant medronho brandy, crystal-clear, to be savored slowly in the company of good conversation.
At the top of the Serra do Mendro, during the autumn-winter season, when the scent of wet schist earth fills the air, the flowering and fruiting of the wild strawberry tree occur simultaneously — the ideal time to harvest the vibrantly colored fruits: yellow, yellow-orange, and red.
In addition to the strawberry trees growing in various areas of Herdade Aldeia de Cima, in 2020 we planted a -hectare irrigated strawberry tree grove, located between the Vinha dos Alfaiates and the forest. In 2024, we carried out clonal selection of our best plants for the planting of 20 hectares of strawberry trees in Bugano, distributed across 4 plots, with a spacing of 5 by 2.5 meters. This included irrigation and the planting of 1 cork oak for every 3 strawberry trees, taking into account different soil profiles and sun exposures.
Due to the delicacy of the medronho, managing the time between harvest and fermentation through to distillation is crucial to preserve freshness and achieve the perfect balance between elegance and the identity of medronho brandy.
Fermentation takes place at a controlled temperature for 3 weeks. After fermentation, the master distiller transfers the fermented mass to the still for steam distillation, in a discontinuous cycle that separates the brandy into heads, heart, and tails. Finally, the heart fraction undergoes a second distillation, with the aim of minimizing aggressive compounds, resulting in a purer, more harmonious, and more flavorful spirit.
A good spirit should be balanced, harmonious, and pleasant on the nose and palate. Medronho brandy is part of the centuries-old tradition of southern Portugal and should be served neat and at room temperature to appreciate its aromatic freshness.
Its color is clear, transparent, almost crystalline. The aroma is very fine and lightly fruity. On the palate, it shows purity and clarity, with a dry touch, a good balance of smooth alcohol, and a floral and fruity retronasal aroma.
It is usually served in 3 cl pours and should be savored slowly, in the company of good conversation.