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Is made 100% with Prensal Blanc, a native Majorcan grape variety, with a base of 14 botanicals macerated for 40 days with agricultural alcohol, in 500 L oak casks, giving the product a remarkable volume and complex aromas.
Antonio Nadal Destil.leries only uses the grape must to correct the acidity, avoiding adding sugars or artificial additives (like most industrial vermouths), in the same way, caramel is not used for pigmentation, which is achieved by infusing raisins and plums.
Is made 100% with Prensal Blanc, a native Majorcan grape variety, with a base of 14 botanicals macerated for 40 days with agricultural alcohol, in 500 L oak casks, giving the product a remarkable volume and complex aromas.
Antonio Nadal Destil.leries only uses the grape must to correct the acidity, avoiding adding sugars or artificial additives (like most industrial vermouths). The result is a high quality natural vermouth.
Is made 100% with Prensal Blanc, a native Majorcan grape variety, with a base of 14 botanicals macerated for 40 days with agricultural alcohol, in 500 L oak casks, giving the product a remarkable volume and complex aromas.
Antonio Nadal Destil.leries only uses the grape must to correct the acidity, avoiding adding sugars or artificial additives (like most industrial vermouths). The result is a high quality natural vermouth. It is an evolution of the white vermouth, to which hibiscus flowers are added and infused. Its colour is achieved by a maceration of red tea.
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Antonio Nadal Destil·leries
· Since 1898 ·
