Garvey Vermut Marinero

Calamus, eula, clove, elder flowers, fennel, chamomile or juniper are some of the most common botanicals in vermouth macerations. However, the Garvey wineries in Jerez go a step further and add the sea to this list of botanists in their Garvey Vermut Marinero, an aperitif made with the most select Jerez wines and paired with algae (fucus, codium, ulva), where perfectly replicates the Bay of Cadiz.

The wines, all of them soft and powerful in aromas, are made with palomino, the native grape of the area that in this case grows in Macharnudo (one of the most recognized Jerez payments into which the Jerez vineyard is divided). On albariza soils (porous, which retain water very well) and under an Atlantic climate (with high temperatures, dry summers and autumn rains), this grape grows with which most of the wines of the Jerez region are obtained. After obtaining the base wine and preparing the corresponding maceration, Garvey Vermut Marinero rests in French oak barrels for a while, where it finishes acquiring the characteristic touches of salt that identify it.

With this milestone, the Jerez winery, founded in 1780 in the South of Andalusia, achieves a before and after mark by being the first of all vermouths, -and the only one at the moment-, to offer a true piece of Cádiz in the glass of each drinker. As a last tip: try Garvey Vermut Marinero with a twist of orange and a sprig of rosemary. Gaditanism and the Atlantic in its purest form.