La Madre Vermouth
| Type of Wine | Vermouth |
|---|---|
| Country | |
| Region | |
| Winery | |
| Grape | |
| Content (Alc) | 0.75 ltr (15%) |
Description
A really beautiful vermouth. La Madre 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 base wine for this vermouth consists of 60% Garnatxa blanca, 40% Macabeu60% Garnatxa blanca, 40% Macabeu and to this is added a unique mix of herbs. 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. White wine based on Garnatxa Blanca and Macabeu is then added to the parent essence and macerated for 15 days. The vermouth is then ready for bottling.
Beautiful notes of botanicals in the nose, especially charmers such as gentian, cinnamon and vanilla, come out nicely. A soft attack with spicy, sweet notes. The Garnatxa Blanca is beautiful due to its spicy firmness and Mediterranean character. Original amber-colored vermouth from Terra Alta.
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
Specifications
| Type of Wine | Vermouth |
|---|---|
| Country | Spain |
| Region | Catalunya |
| Winery | Josep Maria Castillo |
| Grape | Garnacha, Macabeo |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Alcohol % | 15 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
Wijnhuis
A mini project by Josep Maria Castillo. He was an oenologist in several better domains in Terra Alta, but always wanted to do his own thing. The vermouth's revival brought him back to his roots. Vermouth has always been a popular drink in the 1960s and 70s across Europe. After years of dormant existence, there is now a real revival with all kinds of small family projects that go back to the roots and bring high-quality and original products to the market.
Josep makes the vermouth wines of Garnatxa blanca and Macabeu.
Botanicals: gentian, nutmeg, tansy, lavender, vanilla, royal thistle, licorice, cardamom, cinnamon, star anise, wormwood, centaury, sweet almonds.
Terroir
Terra Alta in the south of Catalunya is a diverse landscape with poor soils, where the Garnatxa blanca in particular is the variety of choice. The botanicals mainly used herbs from this Mediterranean biotope.
Vinification
The botanicals are hydrated in amphorae 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 mother essence is aged in oak barrels for 6 months to create even better complexity between the botanicals. Then white wine based on Garnatxa blanca and Macabeu is added to the mother essence and macerates for 15 days. After that the vermouth is ready for bottling.