Vermouth made from Pedro Ximénez grapes, with a double herbal maceration: the first using classic vermouth bitters, and a second maceration with nectar-bearing flowers from the mountains of the Cantabrian Coast, where heather predominates. This second maceration provides honey-like aromas and flavors without the addition of caramel, resulting in a vermouth with no added sugars—only the natural sugars from the Pedro Ximénez grape. Finished in cherry wood barrels for 24 months.
