Fernando de Castilla
70 % Oloroso and 30 % Pedro Ximenez
Palomino and Pedro Ximenez grapes are pressed and fermented in stainless steel followed by aging in the solera for a prolonged period of time (average 8 years). The wines are then blended and infused with natural botanicals including wormwood, orange and lemon peel, cloves and others. This assemblage spends about 2-3 months in tank before bottling.
TASTING NOTES |
Take great aged sherry and lay over complex citric and herbal flavors for a vermouth that is perfectly proportioned with bitter and sweet.
Enjoy on its own poured over ice with a slice of orange / orange peel or use in cocktails such as a Manhattan or Negroni.
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