In the past, vermouth in Valencia was a way to give value to wines with low alcohol content and poor organoleptic qualities, that is, weak wines, wines that were macerated with herbs and had wormwood and other products added to them, some sweet and others bitter.

This practice transformed the wine into a sweet, aromatic, slightly bitter beverage fortified with wine alcohol. But one day we asked ourselves a question,

If a good vermouth can be made from a weak wine, what will be made from a good wine?

Starting with one of our best barrel-fermented single-varietal wines, made from the Malvasia grape variety, we began the journey to create our vermouth.

In the courtyard of our winery, we have a very old elder tree. It is said that the elder tree is inhabited by good fairies, and that its wood is highly prized for making bows. And although we had already tried fermenting the berries it produces with little success, we discovered that its flowers, bark, and roots had a very distinctive fragrance.

The fragrances of elderberry, along with more than 40 botanicals from the Sierra Mariola, ended up inside the Malvasia barrel; we had managed to make a great vermouth.

AND SO VERMOUTH SAÜC WAS BORN