The wine is made from Macabeo and Xarello grapes harvested from our own vineyards. After the first winter following the harvest, we add some sugar to the wine as well as the herb formula, resulting in a base vermouth which is then kept in 50-year old chestnut barrels used originally for transporting wine and adapted today for storing vermouth.

A very expressive nose with aromas of sweet spices – in particular cinnamon and cloves, with tones of candied fruits. A creamy and fresh palate that gives way to a finish with memories of slightly bitter Mediterranean herbs.