The grapes used for this Vermouth come from two different farmers on a total of 2.8 acres of vineyards, and are grown organically.
It is made using old recipes, in which different herbs are macerated for over a year in oak barrels, with proportions from their ancestor’s original recipe.
To this herbal essence, white wine made from Macabeo, Pedro Ximénez and White Garnacha. Then a small amount of sugar is added to give it the desired sweetness. It ages for a minimum of two years in old oak barrels, where it obtains the desired aromas and characteristic amber coloring.
After one year in oak, a small amount of the “young” vermouth is added to the barrel of “old vermouth”, where it rests for another year before being bottled. Bottling is done in small quantities at a time. This ensures that the minimum age of the vermouth is two years but mixed with vermouth that is much older, similar to the “solera” system of Jerez.