The wine is produced with Macabeo and Xarello grapes from our own vineyards.

After the first winter, the sugar and herb formula is added, resulting in the vermouth base that will rest and refine in chestnut wood barrels from the 1960s used at that time to transport wine and adapted today to age vermouth. .

Very expressive on the nose, with aromas of sweet spices, where cinnamon and cloves stand out.
Candied fruit tones..

Creamy and fresh mouth that gives way to a finish reminiscent of slightly bitter Mediterranean herbs.

Made from an exclusive infusion of aromatic herbs and aged in barrels.
Bottled on the property.