Vermouth Señorío de Callao

This vermouth rescues a traditional recipe that was used to make Cinchona wine. This delicate product is made from Oloroso and Pedro Ximénez wines, and is flavoured with botanicals and medicinal plants.

Canned food, banderillas and vermouth

vermouth SEÑORIO DE CALLAO EN

Bodegas León Domecq rescues a traditional recipe where the family made their quina wine, to adapt it to their vermouth that has been made from odorous wines and Pedro Ximénez that have been seasoned together with botanicals and medicinal plants to give rise to this delicate product.

In this combination, where the great wines that make it up most notably stand out, we can also appreciate characters such as absinthe, nutmeg, citrus fruits such as grapefruit, cinnamon, cloves, ginger, elderflower, or coriander.

 

 

ANALYTICAL CHARACTERISTICS

Alcoholic degree: 15 % ABV.

Total acidity: 4,2 ± 0.5 g/L.

pH: 3.6

Residual sugars: 80 g/L.

Total sulfur: 80 mg/L.

TASTING NOTES:

In view: Clean and bright, mahogany color with coppery rims.

On the nose: with a high intensity, the base of old aged wines stands out, where the aromas of dried fruits and noble woods are present that are confused with a base of botanicals where the notes of wormwood, nutmeg, citrus fruits such as grapefruit, cinnamon, cloves, ginger, elderflower, or coriander.

In the mouth: Balanced and round, where at first sensation it is intense and deep dry, to give rise to an accentuated bitterness that combines perfectly with the power of the wines that make it up to finish with an elegant sweetness typical of Pedro Ximenez.

Service: Serve between 6ºC and 8ºC with ice and an orange zest accompanied by olives, cheeses or any other type of appetizer.