Description
Matthiasson makes his Vermouth from the Flora grape, a cross between Sémillon and Gewürztraminer, the fruit was picked late when nearly half of the clusters were raisins, then the must was chaptalized with cane sugar, After fermentation the wine is moved into used barrels, It is then aromatised with infusions of blood orange, sour cherries, and cardoons (for bittering) from Matthiasson’s garden, with an extra dose of coriander, cinchona, wormwood, and blessed thistle.
The result is delectable, a concentrated, tingly, bitter elixir of dark orange peels, pear skin, spice, and sweet tea.
