Tasting Notes: Aromas of sweet spices, cinnamon and clove, as well as notes of candied fruits. A creamy and fresh palate followed by classic bitter Mediterranean herbs.
Region: Catalonia, Spain
Varieties: Macabeo and Xarel·lo
Pairing: A Sunday afternoon aperitif to be enjoyed on its own or with mild, soft cheeses, cured meats or a bowl of olives.
More Info: The base wine is made with Macabeo and Xarel·lo grapes from the Padró family’s own vines. After the first winter, they add their special red vermouth herb formula to make a base coupage which is then left to rest and evolve in barrels for between nine and twelve months. These barrels originally contained sherry, after which they were used for a time to transport wine but have now been adapted for vermouth storage.