Vermouth

One of the main characteristics of this vermouth is the absence of caramel, allowing it to retain its natural amber colour and recover the essence of the original home-made vermouths.

The main herb we use in this vermouth is artemisia, the traditional starting point in any vermouth. But there is another plant that is also very common in vermouth – gentian, containing what is probably the most bitter substance in the world – amaro-gentian – and we use it in this vermouth.

The making and selling of vermouth in Catalonia, has been documented since the second half of the nineteenth century. At that time, the export of wine and local brandies from the area around Tarragona was really taking off and parallel to this positive industrial and commercial climate, vermouth was able to take root there as a new wine product.

This vermouth was inspired by our desire to make a vermouth enhanced with the Mediterranean citrus aromas that are so intrinsic to the area around our winery.

”Our most charismatic vermouth is made using a double infusion of red vermouth and bitter herbs.”

At the end of the 19th century, wines from Tarragona enjoyed great prestige internationally. At that time, our Padró ancestors were making liqueur wines in the style of the “great wines” of the time: Port, Sherry or Sauternes, among others. In 1947, these fortified wines were the first to be regulated within the Tarragona Denominación de Origen or Appellation and were given the name Tarragona Clásicos.