From: Bierzo, Spain

Varietal: 100% Mencia

Tasting Notes: The vinified wine macerates for approximately 18 months with various roots, flowers, and savory herbs. Examples include Ceylon cinnamon, star anise, clove, saffron, bitter orange peel, and sage. Once maceration is complete, the vermouth is filtered and slightly fortified. Wine spirits are added, along with a small amount of grape must, to create a rounder mouthfeel. The ingredients in Mata Vermouth Tinto are as follows.

PLANTS OR DRY LEAVES: Wormwood (Arthemisa absinthium,L): Plant with a strong but pleasant smell due to an essential oil that can be extracted from the fresh plant. Wall germander (Teucrium chamaedrys, L): Contains an essential oil and a bitter compound. Blessed thistle (Cnicus benedictus): Extremely bitter taste. Common Centaury (Centaurium erythraea): Extremely bitter taste. Hyssop (Hyssopus officinalis): This contains a long-lasting essential oil delivering a characteristic smell. Slightly bitter taste. Clary sage (Salvia sclarea): Contains an essential oil as well as tannic and bitter compounds.

FLOWERS: Cloves (Eugenia cariophyllata): Contain eugenol and traces of vanilla. Hops dried flowers (Humulus lupulus): Used as a flavouring agent in beer that also provides bitterness. Dried elderflowers (Sambucus nigra). Saffron (Crocus sativus): Strong smell and bitter taste. FRUITS & SEEDS: Star anise seeds (Illicium anisatum): Contain an essential oil mainly composed of acetol. Bitter orange peel. Cardamom. Coriander seeds. Vanilla.

ROOTS: Elecampane (Inula helenium). Gentian roots.

WOOD & BARKS: Ceylon cinnamon. Dried bark of croton. Peruvian bark. Bark of pomegranate.