Our Rojo Clásico is a tribute to the traditional vermouth that used to be sold in the wine dispatch cellars or that people used to drink religiously on Sundays at noon. We want it to evoke those herbaceous and medicinal aromas that we remember from when we used to go into those places. The wine is made with Macabeo and Xarel-lo grapes from our own vineyards. After the first winter, the red vermouth herb formula is added, resulting in a vermouth base that will rest and refine in barrels for between nine and twelve months. These butts had contained sherry wines, were once used to transport wine and are today adapted to store vermouth. Very expressive on the nose, with aromas of sweet spices where cinnamon and clove stand out. Background of raisined fruits. Creamy and fresh on the palate, giving way to a finish with slightly bitter herbal hints of Mediterranean plants.
From the second half of the 19th century, the elaboration and commercialization of vermouth in Catalonia is documented. In this period, a great economic activity dedicated to the export of wines and spirits was developing in the Camp de Tarragona. Parallel to this good industrial and commercial environment, vermouth took root perfectly as a new wine product in our lands.
