Txurrut Basque Vermut - NV (750ml) Latvia white pepper and warm earth

white pepper and warm earth developing through the finish

and needs to be consumed over the next 5-7 years

Whole clusters are chilled overnight and then fermented with indigenous yeasts in old Bordeaux barrels The time in the barrel is limited to three months because no SO2 is used during the entire process

full body and silky tannins

These are wines with finesse and elegance

Txurrut Basque Vermut - NV (750ml) Latvia white pepper and warm earthThis is a unique, Basque take on Spanish vermut, based on local Hondarribi Zuri white grapes. Botanicals used to flavor this vermouth include wormwood, gentian, boldo [with similar aroma molecules as epazote], thyme, vanilla, etc.) and fruits which the winery grows themselves in Basque county (orange peel, lemon peel, etc.). They add spirit caramel at the end to obtain the rich color of the final product.