How it tastes: Dangerously moreish to drink. Lower ABV than typical vermouth, the acidity lifts the spices and the herbal aromas. Sip it chilled with a slice of orange or use it to make your ideal Negroni or Americano.

How it’s made: Blend of barrel-aged and young red wines, mixed with oxidised white wine that is then blended with a sort of grappa base that is steeped with Italian herbs. Sugar is added to complete the balance.

About the maker: Massimo Marchiori and Antonella Gerona are an Italian couple from Piedmont. Architects, they decided to continue their career in Barcelona. Around the year 2000, they moved out to the country in search of a “slower” lifestyle. They settled in the Massís de Bonastre (Baix Penedés) characterised by its clay and limestone soils.

There they started farming all kinds of local food. Having trouble finding their ideal wines, they decided to make their own. Recovering old vines in the area, in some cases unwanted and abandoned due to low yields, as well as unknown varietals. They farm the plots organically and produce grapes of extreme quality and concentration.

They make natural wines without adding anything in the cellar. Fermentation is with native yeast. No fining or filtration is done, no SO2 added. 

Location: Spain | Catalonia

Grape: Chardonnay

Farm: Organic | Biodynamic

Method: Natural |  Low Intervention

Alc %: 13.5