£18.99
Bodegas Robles and Michelin-starred chef Paco Morales have produced this luscious vermouth which uses Robles’ organic Oloroso (aged for eight years in oak barrels) as its base, giving it an enticing vanilla nose. A light touch of Pedro Ximénez wine frames a wide range of aromas, quince jelly and honey tones, and an engaging mix of both maturity and freshness. VRMT Robles is macerated with ten of the aromatic plants that grow in the vineyards in an attempt to encapsulate a real sense of terroir in this vermouth, including wormwood, gentian and elderberries. Paco has also incorporated elements, especially clove and cinnamon, echoing the cuisine (of the Moorish Al-Andalus period (8th -15th century) and is responsible for the delicate balance between sweetness, bitterness and acidity that allows its flavours to persist on the palate. Drink with fresh orange juice and ice as an apéritif, although Francisco and Paco certainly haven’t held back on suggested food pairings! Olives, cheese, ham, sausages, smoked meats, mussels, clams. Any sea food and all kinds of fish: especially tuna, cod, salmon, anchovies. It’s perfect with sweet flavours, especially those with more intensity and ‘darkness’, and great with nuts, fruits like orange or lemon, cheese or raspberry cake.
Out of stock
Founded in 1927 by Antonio José Robles, and now run by Francisco, his grandson, Bodegas Robles produce a delicious range of sherry-style wines using the same ‘solera’ method used in Jerez. All the wines, ranging from the elegant and bone dry Fino to the luscious nectar-like sweet PX are made using the Pedro Ximenez grape grown on the local white soil ‘Albarizo’.
Vineyard size 32 hectares. Organic since 1999.
Antonio
To visit the producer’s website click here.
Vermut ‘VRMT’, Bodegas Robles
Bodegas Robles and Michelin-starred chef Paco Morales have produced this luscious vermouth which uses Robles’ organic Oloroso (aged for eight years in oak barrels) as its base, giving it an enticing vanilla nose. A light touch of Pedro Ximénez wine frames a wide range of aromas, quince jelly and honey tones, and an engaging mix of both maturity and freshness. VRMT Robles is macerated with ten of the aromatic plants that grow in the vineyards in an attempt to encapsulate a real sense of terroir in this vermouth, including wormwood, gentian and elderberries. Paco has also incorporated elements, especially clove and cinnamon, echoing the cuisine (of the Moorish Al-Andalus period (8th -15th century) and is responsible for the delicate balance between sweetness, bitterness and acidity that allows its flavours to persist on the palate. Drink with fresh orange juice and ice as an apéritif, although Francisco and Paco certainly haven’t held back on suggested food pairings! Olives, cheese, ham, sausages, smoked meats, mussels, clams. Any sea food and all kinds of fish: especially tuna, cod, salmon, anchovies. It’s perfect with sweet flavours, especially those with more intensity and ‘darkness’, and great with nuts, fruits like orange or lemon, cheese or raspberry cake.
| Grapes | Pedro Ximénez |
|---|---|
| ABV | 15% |
| Style | 5 – Medium sweet |
| Closure | Natural |
| Further Information | Vegan, Vegetarian |
| Country | Spain |
| Bottle Size | 1L |
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Julia Cooper –
As I’m more than half way through my first bottle of Vermut, I thought I’d send you a little review. I like it and am drinking it for medicinal purposes obviously!
It’s not quite the same as I remember drinking in Barceloneta, but I’m sure that’s due to lack of sunshine, lack of gorgeous tapas, the lack of handsome men and that happy holiday vibe! Will it ever return I wonder? In the meantime I’m happy to be transported some of the way there by the lovely VRMT
Thanks