Homage to the traditional vermouth that was sold in the cellars of wine offices and that recalls those herbal and medicinal aromas of those locals. It is made with Macabeo and Xarel·lo grapes from their own vineyards. Once the first winter is over, the red vermouth herbal formula is added, resulting in a vermouth base that will refine and rest, in boots, for nine to twelve months. The boots, which contained sherry wines, were formerly used for transporting wine and are currently adapted to store vermouth.
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