Mascaró Narciso Brandy

Narciso brandy is aged for a minimum of 5 years in Limousin oak barrels, in a process that is totally controlled by a winemaker of the Mascaró family.

Since 1946 Mascaró family has taken care of controlling the quality of its products throughout all the production process, from the vineyards to the bottle. This is why we make wines specially designed for distillation.

In our distillery located in Vilafranca del Penedès (Spain) we distill wines made from local varieties from our estates using the double distillation technique. The wine distillate is called “holland”.

The wines of different varieties are distilled separately and they age also separately in French oak barrels of 300 liters.

Then the master distiller performs different types of mixed “hollands” (wine distillate), that will result in this personal brandy.

The production

At Mascaró we are brandy craftsmen and we believe that the essence of a product is in its origin. That is the reason why we make brandy Narciso and other distilled with grapes from our own vineyards, located in the Penedès region (Spain).

The grapes we use for our brandies are pressed and vinified in the cellar separated from the rest, as we seek for little alcoholic wines with high acidity and aromas in each variety.

Following the double distillation technique, we distill and age separately the “holland” (wine distilled) of each variety and year, using a manual technique that allows us to give our products a unique personality.

Narciso brandy is aged for a minimum of 5 years in Limousin oak barrels, in a process that is totally controlled by a winemaker of the Mascaró family.

The blending operation, the combination of different “hollands” (wines distilled) is handmade so we can obtain a very personal and appreciated brandy in order to satisfy our customers expectations.