Vinos Pijoan, Vermut Valle De Guadalupe

$33.00

Method: Fortified wine, solera. Sun-aged for 3 months in barrel and demijohn, indoors and out.
Aging: On average, the wine that becomes vermouth spent a minimum of 6 months in barrel before the process began. From
there it is blended with the previous lot and begins its oxidative aging in barrel, both inside and outside the cellar.
Grape varieties: Syrah and Tempranillo, Valle de Guadalupe.
Botanicals: Among the native and wild plants from Baja California: sages, yerba santa, and romerillo stand out. From the
wider botanical world: wormwood, clove, and ginger, among others. Between 10 and 20 botanicals in total.

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