he company was founded 1931 at first  as "Cave Lusitana" and afterwars as "Vinícola Monte Rosa" in 1951 while it registered the Vice-Rei brand.
In 1999, the winery “Vale do Barrô” acquired every brand from the "Caves Vice-Rei" company, introducing a more modern image together with other brands, in order to have a bigger presence in the domestic as well as in the international market.
It is always with enthusiastic energy that the company seeks to promote and elevate the quality of the products they make, bottle and distribute.

Ginjinha is a Portuguese brandy-based cherry liqueur made by infusing sour cherries (Morello cherries) in Aguardente which is a Portuguese Brandy. Sour cherries have been steadily increasing in alcohol content whilst in the bottle. Ginjinha is served in a small glass with a cherry inside and is a typical drink in Lisbon.
It is produced in various locations, including Alcobaça, Bombarral, and Caldas da Rainha. But the most famous ginginha comes from Óbidos, where cherry trees remount to Roman times. There are several producers, including FrutÓbidos, Oppidum (the Latin name for Óbidos), and Ibn Errik Rex (the Arab name for the first king of Portugal, D. Afonso Henriques). Each producer has its proprietary, carefully guarded, secret recipe. It is well known that Portuguese have their own secret ginginha recipe. Rumor has it that their ginginha is made only from ginjas harvested during the new moon and that it uses dew collected at dawn from the petals of wild flowers. Making liqueurs is like a therapy – the maceration period, the recipe which each family has a tradition, bottling it with the new moon, stories that are passed down from generation to generation. But the greatest pleasure is when you bottle the liqueur after a few months and serve it although some bottles are a few years old.

Algarvinha is a sweet almond liqueur, from Algarve region, very similar to Italian amaretto but lighter and lower in alcohol. Great with a dessert, it is especially good poured over ice and lemon. This almond liqueur leaves a distinct haze of almond sweetness on your tongue. Like a spoonful of sugar, it helps the meal go down.