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The grapes are harvested by hand and in 10Kg boxes. Cold maceration before fermentation. The vinification is made in stainless steel tanks, with controlled temperature, aged for 14 months in French Allier oak barrels, half toasted, together with a selection of botanists from the CAP DE CREUS natural park.
TASTING AND GASTRONOMY
Medium coloring intensity, with brown tones typical of aging. Intense nose with notes of spicy and aromatic herbs, highlighting its balsamic part. In the mouth, its balance between alcohol content, sugar concentration, acidity and bitterness make it a bulky and persistent vermouth.