The wine-making origins of the Padró family date back to the year 1886 and to the village of Bràfim (Tarragona), which was, at the time a busy agricultural hub with around 400 inhabitants.

The fifth generation, currently in charge of the winery, are following the same philosophy as their ancestors and producing quality bulk and bottled wine, liqueur wines and vermouths and have taken care to make sure their company keeps up with the times as regards modern wine-making processes and technology (tangential filtration, continuous tartaric stabilization and so on…) at their bottling plant as well as extending the Padró family vineyards and implementing a new grape reception and wine storage facility.

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 used 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 base wine for this vermouth is a well-structured Macabeo, perfect for the ageing process and the neutral character of this grape means that it does not interfere with the action of the exceptionally bitter herbs used. The vermouth rests for 9 months in semi-new chestnut barrels before bottling.

A blend of wild and dry woodland herbs with a subtle mineral note.

Balsamic, refreshing and elegant with perfectly-balanced bitter-sweet sensations.