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The grapes used for this Vermouth come from two different farmers on a total of 2.8 acres of vineyards, and are grown organically.
It is made using old recipes, in which different herbs are macerated for over a year in oak barrels, with proportions from their ancestor’s original recipe.
To this herbal essence, white wine made from Macabeo, Pedro Ximénez and White Garnacha is added. Then a small amount of sugar is added to give it the desired sweetness. It ages for a minimum of two years in old oak barrels, where it obtains the desired aromas and characteristic amber coloring.
After one year in oak, a small amount of the “young” vermouth is added to the barrel of “old” vermouth”, where it rests for another year before being bottled. Bottling is done in small quantities at a time. This ensures that the minimum age of the vermouth is two years but mixed with vermouth that is much older, similar to the “solera” system of Jerez.
About the producer
The Buil and Giné family returned to their winemaking roots in the rapidly evolving Priorat region in 1996 and since then have expanded into neighboring Montsant, as well as Rueda and Toro. The defining thread linking their wines seems to be pure fruit expression, richness without heaviness and excellent price-quality ratio. Young Xavier Buil, the proprietor, shows an uncanny sensibility and instinct for proportion for one so new to the craft.