DescriptionA classic red vermouth that evokes the herbaceous and medicinal aromas of the vermut pre-lunch drink which Spanish people enjoyed religiously every Sunday at noon at neighborhood bars or cafés.
Made from Macabeo and Xarello harvested in Padro’s own vineyards, after vinifying the grapes, in the winter following the harvest, sugar and herbs are added to create a base vermouth.
Keeping the wine in 50 year old chestnut barrels, used originally for transporting wine but now adapted for storing vermouth, gives the wine its colour. With the barrels being outside, and not in a cellar, the heat speeds up the aging and adds a little oxidation.
Serve with tomato juice and some lemon juice, Lee & Perrins, Tabasco and salt & pepper.
A very expressive nose with aromas of sweet spices – in particular cinnamon and cloves – with lots of candied fruits. A creamy and fresh palate that gives way to a finish reminiscent of slightly bitter Mediterranean herbs.