La Madre Pink Vermouth

A really beautiful vermouth. La Madre Rose is a One-man project by Josep Maria Castillo, who used to work as an oenologist in various wine domains in Terra Alta. Today he returns to his roots with this vermouth. The basic wine for this vermouth consists of 60% Garnatxa blanca, 40% Macabeu and a unique mix of herbs is added to this. The skins ferment for a while and this gives the wine the beautiful pink color

The botanicals (gentian, nutmeg, tansy, lavender, vanilla, royal thistle, licorice, cardamom, cinnamon, star anise, wormwood, guinea pig, calms) are hydrated in amphoras for 24 hours. Wine is then added to the hydrated botanicals, after which the maceration starts for 30 days. The result is the mother essence of the vermouth or 'la Madre del Vermouth'. This parent essence is further supported in oak barrels for 6 months, so that there is an even greater complexity between the different botanicals. Afterwards, rosé wine based on Garnatxa Blanca and Macabeu is added to the parent essence and macerated for 15 days. The vermouth is then ready for bottling.

In the glass, La Madre rose has a clear pink color with subtle notes of red berries. In the nose we smell strawberry aroma, citrus peel, cinnamon and aromatic, sweet cane (calamus root). The mouthfeel is very pleasant and slightly creamy with a rich, velvety texture. In the first instance you taste sweet flavors such as anise and strawberries, but after a while this diminishes and there is a very pleasant slightly bitter taste mixed with apple and orange peel

Delicious in the mix with a delicious cava (1/3 Le Madre, 1/3 sparkling water and 1/3 Cava or 2/3 Cava and 1/3 Le Madre). Delicious with Tortillas