VERMUT ROJO, Luis XIV Fondillón. Dolce Alicante, Spain

The final blend is 70% Macabeo (Viura) and 30% Monastrell (Mourvèdre).

15.0% abv – with 100g/lt residual sugar.

The ‘Luis XIV’ Fondillón wines and Vermut are the product of partnership between David Carbonell – founder of Vins del Comtat – and the current descendants of two, old winemaking families: Ferrero Valdés and Ballester, located in Cañana, in Alicante.

The Colección de Toneles Centenarios (CTC) has an amazing background and story. It all started from a surprise discovery of an extraordinary library of forgotten wine – a Fondillón barrel room, “asleep” for 60 years! It contained 25 barrels of Fondillón dating from the end of the 19^th and beginning of the 20^th centuries. The CTC partnership came together based on a mutual philosophy to preserve these ‘fondillones’ as an important part of their regional heritage and to breathe new life into the historic tradition of Fondillón wines and winemaking of this Mediterranean region.

David also saw the potential for using in the blend some old, barrel aged Monastrell from the cellars. The young Vermut is created from Macabeo which is fermented and then infused with a selection of botanicals and fortified to 15%. The botanicals include the classic ingredient wormwood, plus their own selection which includes cinnamon, cloves, vanilla, and orange peel. This is blended with 30% 8 year old, oxidised Monastrell from the old cellars and aged for two months using the ancient Fondillón barrels. The Monastrell helps creates a pale garnet hue, which is entirely natural, with nothing further added to deepen the colour. The final combination is a Vermut Rojo dulce which reflects, as they say, the “richer Mediterranean style”. And the letters on the bottle glow in the dark!

Serve well chilled and on ice with orange peel or pink grapefruit garnish – or with a Mediterranean tonic. This is nicely herbal with notes of roasted coffee, savoury and not too sweet despite the residual sugar level.

A traditional recipe is to mix sweeter Vermouth with Bourbon and bitters, with or without maraschino cherry (The Manhatten) or gin can also be used in a cocktail blend. Also, a great addition with Pimms for a luxury summer bowl.