For this Vermouth different herbs, like fennel, rosemary, cumin, cinnamon and vanilla. are macerated for over a year in oak barrels.To this herbal essence, white wine made from Macabeo, Pedro Ximénez and White Garnacha is added, along with a small amount of sugar to give it the desired sweetness. The vermouth then ages for a minimum of two years in old oak barrels, where it obtains the desired aromas and characteristic amber coloring.
After one year in oak, a small amount of the “young” vermouth is added to the barrel of “old” vermouth”, where it rests for another year before being bottled, in small quantities at a time. This ensures that the minimum age of the vermouth is two years but mixed with vermouth that is much older, similar to the “solera” system of Jerez.