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Vermutpedia

Rojo

Barcelona

Red · Artisan · Medium-sweet

Flor de Vermut Tinto

Castelo de Pedregosa

Barcelona , España

6.7 /10

Vermutpedia Score: 6.7/10

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Overall impression

Flor de Vermut Tinto is the red expression of Castelo de Pedregosa's Flor de Vermut line — a Sant Sadurní d'Anoia (Barcelona) bodega linked to the La Carmeta universe, born from the spirit of celebrating life every day that permeates the Celleret de la Carmeta. According to the bodega's official blog, it starts from a base of Garnacha Blanca and Macabeo, native varieties that bring structure, freshness and aromatic complexity: Garnacha Blanca gives volume, body and ripe white-fruit notes; Macabeo brings balanced acidity and floral nuances. The sensory key lies in maceration of seventeen aromatic plants, spices, flowers, roots and barks — gentian, bitter and sweet orange, wormwood, coriander, cardamom, clove, elderflower, chamomile, cinchona, cinnamon — infused at optimal time and temperature. Months of barrel ageing integrate flavours and add toasted, vanilla and dried-fruit notes. For Vermutpedia, it is artisan Penedès vermouth with family DNA: intense, warm and with harmonious bitterness, very different from the fresher, more aniseed white of the same line.

Nose and palate

The bodega describes Flor de Vermut Tinto as intense and captivating, with dark amber colour and reddish reflections. On the nose it is deep and spiced, with cinnamon, dried herbs, caramel, bitter root and a balsamic point that adds complexity. On the palate it is round and warm, with more marked but harmonious bitterness, great persistence and a toasted, spiced background that makes it very indulgent. Barrel ageing brings density, texture and a slight oxidative nuance that rounds alcohol and herbs; moderate sweetness balances with gentian and cinchona. Compared with Flor de Vermut Blanco —golden straw, chamomile, fennel, fresh entry— the red gains in warmth, spice and toasted depth. A vermouth for palates seeking artisan botanical layers with integrated wood. The combination of seventeen botanics and months in oak produces a gastronomic profile that Castelo de Pedregosa links to the spirit of a table set in the garden, a glass served to share.

How to serve it

Castelo de Pedregosa recommends Flor de Vermut Tinto with toasted dried fruit, anchovies, ibérico ham or integrated into classic cocktails such as Negroni or Americano, according to the official blog sheet. Serve at 4–5 °C with ice and olives, as Catalan aperitif tradition dictates; also in a low glass or short tumbler for vermouth tonic. The toasted, spiced profile dialogues with preserves, aged cheeses and charcuterie; harmonious bitterness sustains mixed drinks without excess soda. In a very cold cocktail glass, without ice, it allows appreciation of barrel ageing and layers of cinnamon and caramel. Not anonymous drinking vermouth: it invites a leisurely aperitif with quality tapas. In mixology, it brings depth and toasted background to Negroni or Manhattan variations with a Mediterranean profile. Coherent with La Carmeta, the Celleret and the philosophy of turning any moment special. 75 cl format, 14% vol.

Production context

Castelo de Pedregosa makes Flor de Vermut Tinto in Sant Sadurní d'Anoia (Barcelona), within the Flor de Vermut line linked to the La Carmeta project. Garnacha Blanca and Macabeo base; artisan maceration of seventeen aromatic species infused at optimal time and temperature; months of barrel ageing for flavour integration and complexity. 14% vol., 75 cl. The range includes Flor de Vermut Blanco and Tinto, available in the collection and official shop at castelodepedregosa.com. For Vermutpedia, the red synthesises artisan Penedès vermouth: seventeen botanics, oak, dark amber profile with spices and harmonious bitterness, and La Carmeta family narrative. Sheet verifiable on Castelo de Pedregosa's official blog.

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