Order today for dispatch on October 27th or collection on October 29th
The base wine is made with Macabeo and Xarel·lo grapes from the Padró family’s own vines. After the first winter, a red vermouth herb formula is added to make a base coupage which then rests in barrels for between nine and twelve months. These barrels originally contained sherry, after which they were used for a time to transport wine and we have now adapted them for vermouth storage.
Aromas of sweet spices, cinnamon and clove, in particular, as well as tones of candied fruits. A creamy and fresh palate followed by slightly bitter Mediterranean herbs.
From our good friends Louise and her family, creating vermút in Bràfim in Tarragona since 1886. Owen has enjoyed many a day working alongside Louise at trade tastings in the UK, seeing people fall in love with these Vermouths.