Vermut Petroni Rojo - Elaboration, flavour and aromasIn the world of vermouth, the one in front of you can be one of the most complicated and surprising. Petroni's red vermouth has a broad and elegant taste and has experienced a long period of pleasant nuances. It is precisely because of a...
Vermut Petroni Rojo – Elaboration, flavour and aromas
In the world of vermouth, the one in front of you can be one of the most complicated and surprising. Petroni’s red vermouth has a broad and elegant taste and has experienced a long period of pleasant nuances. It is precisely because of a careful design that the Albariño grape is the protagonist. The grape varieties grown at Pazo Arretén are characterized by their delicious and subtle flavours, and the microclimate of the Padrón Valley provides them with aromas, resulting in an excellent aperitif drink. Intense red colour with coppery reflections and high crystallinity, which can awaken the perfect combination of sweetness, acidity and bitterness in the mouth. As it passes through the nose, it will infect the sweetness of fruits and pastries, with a light spicy and balsamic taste. Due to the complexity of the taste, it has experienced an amazing journey on the taste buds.
Its producer, Vermutería de Galicia, follows a carefully elaborated vermouth production process. Firstly, it is elaborated on lees to obtain different aromas and flavours. After the controlled maceration of 29 plants, the vermouth is left to settle and filtered, then sealed and bottled. Undoubtedly, the perfect companion for Sunday snacks that will not leave your palate indifferent.
Vermutería de Galicia is a young winery located in Padrón, in the heart of the sub-region of Ulla, with a long tradition in the elaboration of wines and liquors. The authenticity of the vermouth comes from high quality ingredients from the Terras de Iria region of the Padrón Valley. For the elaboration of the vermouth, they planted their own Albariño grape in the vineyards of the Rías Baixas, an unequalled land of 9 hectares since the 16th century. At Petroni, herbs and botanicals were chosen based on the traditions of the region, among which are the first wormwood, laurel, verbena, mint, rosemary, thyme, sage and lemon balm; sweet and bitter orange peel, lemon pulp, hibiscus flower, camomile and even pepper (in the case of white vermouth).