Maker Notes

Our most charismatic vermouth is made using a double infusion of red vermouth and bitter herbs.

VINIFICATION

Rojo Amargo starts with an initial infusion of mountain plants, with their small roots and highly aromatic flowers. The vermouth then rests for two years in chestnut barrels gently absorbing the aromas and, once the ageing process is complete, a second herb mixture is added consisting of a combination of plant bark and roots from the area around the winery, which give the vermouth even more character and its bitter tang.

TASTING NOTES

Nose: Zesty aromas of ripe orange peel with a subtle touch of cinnamon follow through into balsamic notes of clove and dried fruits such as apricot.

Mouth: Smooth and full-bodied palate with fresh sensations of orange, followed by a superbly bitter taste that is round, intense and reminiscent of tobacco, chinchona bark and honeyed caramel.

Vermouth made from a unique infusion of aromatic herbs and aged in the barrel before bottling at our winery.

Maker Notes

The making and selling of vermouth in Catalonia, has been documented since the second half of the nineteenth century. At that time, the export of wine and local brandies from the area around Tarragona was really taking off and parallel to this positive industrial and commercial climate, vermouth was able to take root there as a new wine product.

Our Padró & Co. Rojo Clásico is a tribute to the vermouth which was sold originally from wine cellars or enjoyed religiously every Sunday at noon. We want to evoke those herby and slightly medicinal aromas which can transport you back, even now, to the atmosphere inside those local bars and cafés.

TASTING NOTES

Nose: Aromas of sweet spices, cinnamon and clove, in particular, as well as tones of candied fruits.

Mouth: A creamy and fresh palate followed by memories of slightly bitter Mediterranean herbs.

Vermouth made from a unique infusion of aromatic herbs and aged in the barrel before bottling at our winery.

Maker Notes

One of the main characteristics of this vermouth is the absence of caramel, allowing it to retain its natural amber colour and recover the essence of the original home-made vermouths. The main herb we use in this vermouth is artemisia, the traditional starting point in any vermouth. But there is another plant that is also very common in vermouth – gentian, containing what is probably the most bitter substance in the world – amarogentin – and we use it in this vermouth.

VINIFICATION
Our base wine for this vermouth is a well-structured Macabeo, perfect for the ageing process and the neutral character of this grape means that it does not interfere with the action of the exceptionally bitter herbs used. The vermouth rests for 9 months in semi-new chestnut barrels before bottling.

TASTING NOTES

Nose: A blend of wild and dry woodland herbs with a subtle mineral note.

Mouth: Balsamic, refreshing and elegant with perfectly-balanced bitter-sweet sensations.

Vermouth made from a unique infusion of aromatic herbs and aged in the barrel before bottling at our winery.

Maker Notes

This vermouth was inspired by our desire to make a vermouth enhanced with the Mediterranean citrus aromas that are so intrinsic to the area around our winery.

VINIFICATION
We blend an infusion of aromatic herbs with the peel of several different citrus fruits. After several months of maceration, we add an aged white mistela (sweet wine) that we keep especially for this vermouth.

TASTING NOTES

Nose: Aromatically intense and very pleasant. Memories of sweet herbs such as star anise, lemon verbena, quina and angelica. Both well-balanced and complex.

Mouth: An elegant, smooth, refined and well-rounded palate with a slight sweetness, and also a certain bitterness. An elegant and citrus fruit finish ensures freshness and a superb aftertaste giving this vermouth a gourmet touch.

Vermouth made from a unique infusion of aromatic herbs and aged in the barrel before bottling at our winery.