Castell del Remei revives the tradition of crafting classic flavored wines like this vermouth, using a historical recipe.
Production: The base wine is made from Macabeo with a low alcohol content, around 11% vol. The must is fermented in stainless steel tanks under temperature control. Following this, it undergoes a month of maceration with basic aromatic herbs and plants in a mixed solution of white wine and alcohol. Once the herb and plant solution is ready, it is added to the base wine. The resulting solution will contain all the aromas and flavors of the various herbs used.
Tasting Note: The selection of wines and botanicals evokes notes of holy herb, gentian, wormwood, blessed thistle, and spices like nutmeg and saffron, with a citrusy orange peel finish. It offers an aroma of spices and fruits, and a sweet-bitter flavor with an amber brown color.
Consumption: Serve very cold, with ice, soda, orange, an olive, or as you prefer.
Presentation: 75 cl bottle.
Storage and Conservation: Store in a cool, dry place, protected from light and in a closed container.
Analysis:
– Alcohol: 14.66% vol.
– Volatile Acidity (expressed as acetic acid): 0.16 g/L
– Total Acidity (expressed as tartaric acid): 5.1 g/L
– Relative Density at 20°C: 1.0367
– Total Sugars (G+F+S, expressed as Sucrose): 113.7 g/L
– Total Sulfur Dioxide: 132 mg/L
– Total Dry Matter: 143.3 g/L
– Sugar-free Extract: 29.6 g/L
Does not contain or is produced from any genetically modified organisms.
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