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A small project by Josep Maria Castillo, who, after making wine for the best wineries in Terra Alta, wanted to launch his own business.
Vermouth was a very popular drink in the 60s and the 70s, in the whole of Europe. After having been less in the lime-lights for some years, it is now enjoying a revival, thanks, notably, to small family producers who make their products with authentic qualitative recipes.
Grenache blanc and macabeu. Botanicals: gentian, nutmeg, mugwort, cardoon, lavender, centaury, vanilla, star anise, liquorice, cardamom, cinnamon, absinth, sweet flag.
Terra Alta is located in the southern part of Catalonia, full of contrasting landscapes, and with poor soils. White grenache is the main grape here. As far as the botanicals are concerned, they mainly come for the Mediterranean biotope.
First the botanicals are hydrated in jars for some 24 hours. Then wine is added and the maceration process starts. It lasts for 30 days. The result is called the 'mother of vermouth', or 'the essence'. It is then aged for 6 months in oak barrels, where the botanicals get more integrated. Ageing in wood also adds some complexity to the product. Last but not least, the white grenache and macabeu are added, and a second maceration takes place for 15 days. The vermouth can then be bottled.
Garnatxa blanca (60%), Macabeu (40%)
75 cl.
This is the one-man project of Josep Maria Castillo, a oenologist who has worked for several estates in Terra Alta. Vermouth based on Garnatxa Blanca & Macabeu.
This is the one-man project of Josep Maria Castillo, a oenologist who has worked for several estates in Terra Alta. Vermouth made with white grenache and macabeu.
This is the one-man project of Josep Maria Castillo, a oenologist who has worked for several estates in Terra Alta. With this vermouth, he is back his roots.
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