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Rojo

Costers del Segre

Red · Medium-sweet

Castell del Remei Vermut Clàssic

Castell del Remei

Costers del Segre , España

7.0 /10

Vermutpedia Score: 7.0/10

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Overall impression

Castell del Remei Vermut Clàssic recovers the tradition of making classic aromatised wines from a historic recipe of the Lleida cellar in Costers del Segre. According to castelldelremei.com, the base wine comes from Macabeo at low alcoholic strength, around 11% vol.; the must ferments in stainless steel tanks under temperature control, followed by one month of maceration of basic aromatic herbs and plants in a mixed solution of white wine and alcohol. Once the herb solution is ready, it is added to the base wine. The result is around 14.66% vol. in a 75 cl bottle, with 113.7 g/l total sugars — a verifiable semisweet profile in official analysis. The selection of wines and botanicals evokes holy herb, gentian, gypsy herb, blessed thistle, nutmeg and saffron. For Vermutpedia, it represents historic Catalan estate vermouth: local Macabeo, classic botany and a bridge between the castle's liqueurs and contemporary aperitivo.

Nose and palate

The official tasting note describes an aroma of spices and fruits and a sweet-bitter flavour of amber brown colour. The botanical selection evokes holy herb, gentian, gypsy herb, blessed thistle, nutmeg and saffron, with a citrus finish of orange peel. On the nose, fresh herbs, dried flowers and sweet spices emerge in balanced ensemble. On the palate, integrated sweet-bitterness coherent with 113.7 g/l sugars and 29.6 g/l dry extract without sugar; silky texture, total acidity of 5.1 g/l that structures the sip. No barrel ageing: the character is herbal-classic, not oaky. Persistence in spices and orange-peel citrus. Compared with industrial Catalan vermouths, the Clàssic brings analytical transparency — downloadable technical sheet on the website — and botany of historic peninsular profile. A vermouth for palates that value recovered recipe, Costers del Segre Macabeo and documented sweet-bitter balance.

How to serve it

Castell del Remei recommends drinking it very cold, with ice, soda, orange, olive or as preferred — versatile classic Catalan service. With its elegant bitterness and solid base, it works in Negroni and Manhattan where vermouth with holy herb, gentian and blessed thistle is sought without excess barrel character. Also as an aperitivo with olive in a wide glass, in the cellar's classic style. Pairs with Mediterranean appetisers, semi-cured cheeses and preserves. Very cold temperature; the house insists on «muy fred» in the consumption sheet. Available at the official shop castelldelremei.com at €9.45, shipping within 72 hours, free shipping from €60. For occasions where vermouth connects with the castle's winemaking history and D.O. Costers del Segre.

Production context

Castell del Remei produces Vermut Clàssic in Penelles (Lleida), D.O. Costers del Segre. Process: Macabeo ~11% vol., stainless-steel fermentation, one-month herb maceration in white wine and alcohol solution, blend with base wine. Official analysis: 14.66% vol., volatile acidity 0.16 g/l, total acidity 5.1 g/l, total sugars 113.7 g/l, total SO₂ 132 mg/l, dry extract 29.6 g/l. 75 cl bottle, SKU PAVERMU075. No genetically modified organisms. Downloadable technical sheet on the website. For Vermutpedia, the Clàssic synthesises historic Lleida vermouth: 1920s recipe recovered, Macabeo, classic botany and verifiable analytical data at castelldelremei.com.

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