For the preparation of this vermouth, the wine used is obtained from the Parellada grape, but we also use the wine brandy of the Ugni Blanc variety aged in oak barrels on the sills of Narciso Mascaró, founder of MASCARÓ.
The bitter taste and characteristic aroma of vermouth are provided by a set of botanists, among which we can find absinthe, of the Artemis genus, juniper and orange, among others.
Since 1946, the MASCARÓ family has been concerned with controlling the quality of their products throughout the entire production process, from the vineyard to bottling.
The wine we use to make this vermouth is the Parellada variety and comes from our farm "Mas Miquel", formerly owned by the monks of the neighboring Cistercian monastery of Santes Creus (Tarragona).
- Bright and clear mahogany with amber highlights. Clean and shiny appearance.
- On the nose it presents notes of spices, such as ginger with juniper and notes of licorice.
- Good intensity in the mouth with an excellent balance between acidity and bitterness. With a sweet entry point, light bitterness and elegant finish.
Intense, long and with fresh touches thanks to citrus and spicy touches.
Between 8 and 10ºC or with ice
HOW TO DRINK:
It can be consumed with ice and a slice of dehydrated orange. Ideal to enjoy as an aperitif or as a base for a cocktail at the Americano or Negroni.