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The Vermut Cal Grau is a tribute to the tradition of "vins aromatitzats" from Priorat. It is made from a base of high-quality white wine (predominantly Garnacha Blanca), which is infused with a careful selection of more than 30 aromatic herbs, roots, and spices. Among the botanicals, absinthe, Cretan dictamo, cinnamon, and bitter orange peel stand out. After the maceration process, the vermouth undergoes a brief aging in oak barrels that have previously contained the estate's red wines, giving it its characteristic mahogany color and a very subtle tannic structure.

On the nose, it is intense and very complex, with a perfect balance between the sweet notes of cinnamon and vanilla against the bitter and medicinal touches of the wild herbs. On the palate, it has a dense and velvety entry; it is balanced, with a well-integrated sweetness that leads to an elegantly bitter and very persistent finish, with citrus and spicy notes. It is the ideal companion for the aperitif ritual, served with ice, a slice of orange, and an olive, pairing perfectly with preserves, salted fish, and strong cheeses like Idiazabal.