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Spain

Base map data ©2017 Google, Inst. Geogr. Nacional

Categories: Garnatxa d’Empordà, Vermouth, Rancio Sec/Vi Ranci

While France and Italy are often recognized for their diversity in all matters culinary and vinous, Spain is too often overlooked in these regards, viewed as a monolith, despite the distinct regional and cultural differences within that are reflected in its gastronomic and winemaking traditions. Occupying most of the Iberian peninsula, it extends from the Pyrénées in the northeast to Gibraltar in the southwest, just nine miles from Africa. The country’s regional diversity is reflected in its wines, which range from light, dry whites in the cool Atlantic regions of the north; traditional and modern expressions of Tempranillo extending west from Rioja; and the robust, Monastrell-dominated wines of the Levante. While Catalunya led successive Spanish winemaking revolutions in the late eighties and early nineties, it continues to honor its heritage and traditions, including Vermut de Reus as well as its taste for the gentle, oxidative rancio wines that reflect some of the world’s oldest forms of winemaking. That revolutionary spirit has likewise finally arrived in Andalusía and the Marco de Jerez, where a new generation of winemakers engage traditional bodegas to both question and renew the spirit of one of the world’s most complex wines, Sherry.

    Vermouth
    Miró Extra Seco Vermut de Reus

    Miró Extra Seco Vermut de Reus

    SpainCatalunyaVermut de Reus

    17.0% Alc/Vol

    This vermouth has a distinctly Catalan character, and embodies many of the savory flavors found in the famed olives of the region. Truly dry—with no added sugar—it is made with herbs sourced from the Pyrenees mountains and citrus of the Mediterranean. Its wine base of Airén (La Mancha) and Macabeo (Penedes) adds a nice minerality. Enjoy neat, with a splash of tonic, or in a 1:1 Martini. The town of Reus (near Tarragona in Catalonia) is the historic epicenter for vermouth production in Spain, where for over a century the Miro name has set the benchmark for its wormwood-forward style. All production is today overseen by the family patriarch Pere Miro. Full details

    Miró Extra Seco Vermut de Reus
    Miró Extra Seco Vermut de Reus
    Miró Rojo Vermut de Reus

    Miró Rojo Vermut de Reus

    SpainCatalunyaVermut de Reus

    15.0% Alc/Vol

    Founder Emilio Miro Salvat earned great admiration for this well rounded and wormwood-forward ‘Rojo’ sweet red vermouth. Its easy style is ideal for the Catalan tradition of the ‘vermouth hour’, enjoying a glass on the rocks with olives. Miro Rojo also marries beautifully with rye or bourbon, revealing notes of baking spices. The town of Reus (near to Tarragona in Catalonia) is the historic epicenter for vermouth production in Spain, where for over a century the Miro name has set the benchmark for its wormwood-forward style. All production is today overseen by the family patriarch Pere Miro. Full details

    Miró Rojo Vermut de Reus
    Miró Rojo Vermut de Reus
    Rancio Sec/Vi Ranci
    Espodol Vi Ranci Sec

    Espodol Vi Ranci Sec

    SpainCatalunya

    14.0% Alc/Vol • Fully Oxidized, Oxidative

    While the tradition of Vi Ranci and Rancio sec has survived on both sides of the French-Spanish Catalan border, the large majority of those now produced in Spain are fortified. Espodol Vi Ranci Sec is the rare unfortified expression: Old-vine Garnatxa blanca and Garnatxa rosat, hand-harvested and fermented under the rafters in epoxy-lined concrete tanks. After two years, a portion of the slowly oxidizing wine is transferred to large wooden foudres (where it remains for 3-4 years), and then into a six-tier solera of demi-muids that was originated in 1950. Full details

    Espodol Vi Ranci Sec
    Espodol Vi Ranci Sec
    Garnatxa d’Empordà
    Espodol Solera Garnatxa d’Emporda

    Espodol Solera Garnatxa d’Emporda

    SpainCatalunyaEmpordà DO

    15.5% Alc/Vol • Fortified, Oxidative

    The Celler Espolla’s Solera Garnatxa is considered amongst the finest and most prominent of its tradition in Catalunya. Ripe, passerillé Garnatxa blanca and rosat grapes are harvested by hand and fermented with native yeasts in concrete tank. The fermentation is arrested via mutage, and the wine begins a lengthy, oxidative odyssey through a six-tier solera that was inaugerated in 1931. Dark amber, seamless and layered, it shows dried apricot and cherry, roasted hazelnut and sweet/smoky baking spices. Enjoy with a wide variety of cheeses and desserts. Once opened, it will keep well for 6-8 weeks. Full details

    Espodol Solera Garnatxa d’Emporda
    Espodol Solera Garnatxa d’Emporda