Vermut Golfo

Vermut Golfo is made by Cillar de Silos, a family winery in Castilla y León better known for its Ribera del Duero reds. That background in serious winemaking gives the vermouth a sound, properly made base before the botanicals go in. Like the Spanish rojo tradition it follows, the wine is fortified, sweetened and infused with a blend of herbs, roots and spices, with wormwood supplying the bitter note that defines the category and caramelised sugar lending the warm amber to red colour. Maceration and blending hold the sweetness against the bittering botanicals so the wine stays balanced for sipping. The colour is amber to red. The nose carries dried herbs and sweet spice over bitter orange and a faint gentian edge. The palate is rounded and lightly sweet, the spice and citrus framed by a clean bitter finish that keeps it in aperitif rather than dessert territory. At 15 percent it sits at standard vermouth strength. Serve chilled over ice with a slice of orange and a green olive, before a meal or alongside the olives, crisps and cured meats of the Spanish vermut hour.