- This is all the rage in Spain: Vermut!
Macabeo grapes are pressed and slowly fermented before being darkened with unripe green walnuts and macerated with local spices and herbs. Aging is done in the traditional Solera System for up to 6 months. The profile is herbal, with notes of thyme, rosemary, cinnamon, and spice all leading up to a long finish. Delicious straight, or try it cut with a little sparkling wine for a fantastic aperitif.