Priorat Natur was founded in 1997, by Xavier Buil, his wife Anna Cuadrat, and their partner, under the philosophy of making handcrafted local Priorat products and selling them around the world.
According to ancient writings, Vermouth was invented by Hippocrates, a famous physician of antiquity, born in 460 BC. He macerated flowers and leaves of wormwood dictamo in wine, obtaining what in the middle ages was called, “Hippocratic wine” or simply “herbal wine.”
The grapes used for this Vermouth comes from two different farmers, with a total of 2.8 acres of vineyards, and are grown practicing organic methods. Vermouth has been the aperitif par excellence in the Priorat region for nearly 100 years.
The initial white wine is made from Macabeo, Pedro Ximénez, and White Garnacha. It is vinified by being in contact with the grape skins, giving it more aroma, and a pale golden color. A small amount of caramel is added giving it the desired sweetness and it is macerated with aromatic herbs: fennel, rosemary, cumin, cinnamon, and vanilla. The wine is then aged a minimum of two years in old oak barrels, where it obtains the desired aromas and its characteristic amber coloring.
After one year, a small amount of the young white wine is added to the barrel of “old” Vermouth, where it rests for another year before being bottled. Bottling is done in small quantities at a time. This ensures that the minimum age of the Vermouth is two years.
THE APERITIF WINE