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Tribute to the traditional vermouth that was sold in the wine dispatch cellars and that recalls those herbaceous and medicinal aromas of those places. It is made with Macabeo and Xarel·lo grapes from our own vineyards. Once the first winter has passed, the formula of red vermouth herbs is added, resulting in a vermouth base that will be refined and rested in barrels for nine to twelve months. The barrels, which once contained sherry wines, were used in the past for wine transport and are now adapted to store vermouth.