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 strawberry tree fruit, managing the right period of time between harvesting and fermentation to the distillation stage is crucial to maintain freshness and achieve the perfect balance between the elegance and identity of the arbutus brandy.
Fermentation takes place at a controlled temperature for three weeks, where the fruit on the surface hydrates the entire volume, through manual mixing. After the entire mass has fermented, the master distiller places it in the boiler for steam distillation, where the technique is perfected for three hours, in a discontinuous cycle that separates the brandy into three different vats, one for each fraction: the head (the first 20% of the distillate), heart ( 60% of the distillate) and tail (last 20% of the distillate). Finally, the brandy distilled from the heart undergoes a second distillation, in order to minimise the presence of aggressive compounds, making the brandy tastier, more transparent and harmonious.
A good distillate must be balanced, harmonious and pleasant to the nose and palate.
Arbutus brandy is part of a centuries-old tradition in southern Portugal and has been consumed over generations as an excellent digestive. After the meal, it should be served pure and at room temperature, in order to appreciate its aromatic freshness.
Arbutus brandy has a clear, transparent colour, almost crystalline. The aroma is very fine and slightly fruity. Depending on theharvest conditions, it can present floral notes of dried daisies, white plum and green peach, in colder years and in warmer years, it can present notes of wild fruits, such as red currants and molasses. On the palate, it demonstrates an incredible purity and clarity, with a dry touch and a good balance of soft alcohol, with a floral and fruity finish in the nose.
To appreciate it properly, gently place your nose close to the glass, keeping a distance of ten centimetres to smell the aroma and gradually taste the arbutus brandy. Adding 1-2 drops of water (with a dropper) can help to open up the flavours and aromas. As a rule, 3cl are served. Like any good distillate, it should be slowly sipped, accompanied by good conversation.