MUZ Vermut Natural Producer|Mas de l’Escarida

MUZ Vermut Natural Producer|Mas de l’EscaridaSomething to pour over ice with a citrus slice and slurp on before dinner this is Partida's take on the classic Catalan vermut it has a bit more sweetness than Italian vermouth so can be drunk neat with a slice of orange, although a splash of soda, or even a little sparkling wine is never a bad thing It's a blend of barrel aged and young red wines, mixed with oxidised white wine that is then blended with a sort of grappa base that is steeped with

The wine was then divided between a big old foudre barrel and clay tinaja to age for 8 months before bottling in spring 2024 with no additions

Grapes in whole bunches are dropped into direct-pressed juice for ten days

Grolleau Noir and Grolleau Gris

The fruit is picked nice and early to keep it fresh and prevent those OTT baked flavours you might associate with this style

Alain sprays some mineral (silica based) biodynamic preparations to help the shrivelled grapes hold onto the vines so late into the season – reaching extreme concentration (the unicorn Crème de Tête 2005 was harvested during the last days of December

A sure-fire banger natural wine here in in Schödl's entry-level wine

minerally character

meat-heavy cuisine of Emilia-Romagna

This same base wine is used for Fabio's ' Macerato' cuvée

Ardéchoise expression of Grenache that we'd happily drink day after day

this wine is an evocative

along with the soft blossom