Produced according to our own traditional method, Robertini vermouth is processed with the utmost care in order to obtain a product with its own identity.

Our vermouth

 

vermut

Tasting notes

Appearance: Very clean and bright with a medium depth mahogany yellow, light density and rich free-run juice.

Nose: Very intense aroma of hazelnut and walnut combined with sweet tones of raisins and figs, with a floral and medicinal plant background, and notes of coffee and vanilla emerge at the end due to the cask ageing process.

Taste: It is sweet on impact with a structured taste and a dry finish leaving a pleasant and lasting aftertaste. Hints of wood also emerge due to it being aged in casks.

ROBERTINI vermouth undergoes an ageing process in 250 and 300 litre oak casks for a minimum period of 14 months and these casks are topped up with vermouth when the contents have decreased from being in contact with the wood.

In these conditions, the wine is transformed by exclusively physicochemical phenomena. Each type of phenomenon is listed below:

Physical Phenomenon

Insolubles are produced, small amounts of gas are released, volatile substances evaporate and wood compounds are dissolved.

Chemical Phenomenon

Oxidation, aldehydes, esterification and hydrolysis of polysaccharides.

Physicochemical Processes

Oxide reductions, polymerizations, formation and flocculation of colloids.

Biochemical Processes

Cell autolysis in wines which have been previously biologically aged.

Robertini vermouth solera and criadera ageing systems

For the ROBERTINI vermouth we use the system used for sherry, the solera and criadera ageing system, which means we remove 50% of the contents of our casks and we refill them with new vermouth. The filling process is called rocío [sprinkling] and the removal and rocío processes are called “running the scale”. The aim is to obtain uniform wines and keep a brand with constant quality on the market, which does not have quality fluctuations and, of course, does not depend on the qualities or defects of a specific harvest.

Ageing and resting in stainless steel containers

After emptying 50% of the barrels, our ROBERTINI vermouth is kept in a stainless steel container for 5 months, which ensures the uniform quality of our product.

Once it has been tasted we add a small amount of amontillado white wine. This process has a very positive effect because the ROBERTINI vermouth is kept in casks for a long time and a very strong wooden aroma is produced; this process must be closely controlled in order to obtain our ROBERTINI vermouth.

33686 Pelúgano Aller (Asturias)         e-mail: robertini@robertini.net
Telephone: +34 984 20 88 18
robertini vermouth© 2012
Diseño web: ticmedia.es