Vermut
Cellar 9+ (Tarragona, Catalonia)
Cabernet Sauvignon/Sumoi • NV
An unusual vermut that sees no fortification. Made from a blend of direct-press Cabernet Sauvignon and Sumoi. Once the co-fermentation was complete, the wine was transferred into unique 1200-liter chestnut wood barrels from 1917, obtained from the Santa Agnès estate in the Santes Creus area.
A selection of local herbs and fruits, including rosemary, sage, citrus skins, lemon, thyme, and other plants from the Tarragonés region were added to the barrel which imparts a complex flavour and aroma to the vermut. After 12 months three quarters of each barrel is bottled and they are then refilled with wine from the new vintage, ensuring the barrels are always kept full.
The old aged barrels and abundant aromatics combine to make this vermouth incredibly complex with its blend of ripe red fruits, citrus and spices. Perfect with an ice cube and an orange wedge, or simply on its own after a long meal.
