The young Vermut is created from Macabeo which is fermented and then infused with a selection of botanicals and fortified to 15%. The botanicals include the classic ingredient wormwood, plus their own selection which includes cinnamon, cloves, vanilla and orange peel. This is blended with 30% 8 year old, oxidised Monastrell from the old cellars and aged for two months using the ancient Fondillón barrels. The Monastrell helps create a pale garnet hue, which is entirely natural, with nothing further added to deepen the colour. The final combination is a Vermut Rojo dulce which reflects the ‘richer Mediterranean style’.

Winemaker: David Carbonell