Description
Detailed Description
The making and selling of vermouth in Catalonia, has been documented since the second half of the nineteenth century. At that time, the export of wine and local brandies from the area around Tarragona was really taking off and parallel to this positive industrial and commercial climate, vermouth was able to take root there as a new wine product. 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 they then leave 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 and they have now adapted them for vermouth storage.
Padro & Co. Rojo Clasico Vermouth Tasting Notes
Nose: Aromas of sweet spices, cinnamon and clove, in particular, as well as tones of candied fruits.
Palate: A creamy and fresh palate followed by memories of slightly bitter Mediterranean herbs.
Finish: Refreshing.
Reviews
There are no reviews yet.