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Vermutpedia

Rojo

Pla de Bages

Red · Medium-sweet

Oller del Mas Vermut

Oller del Mas

Pla de Bages , España

7.2 /10

Vermutpedia Score: 7.2/10

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Overall impression

Vermut de l'Oller is the vermouth bet of Oller del Mas, a historic Pla de Bages winery headquartered at Sant Esteve Sesrovires castle (since 1987) and a millenary estate of thirty-six generations. According to ollerdelmas.com, it is made with cold-pressed picapoll negre and vinified as white — emblematic grape of DO Pla de Bages — followed by twelve months of barrel ageing before maceration with herbaceous, spiced and citrus botanicals. Microscopic production: 952 bottles in the 2023 vintage, Baltasar parcel (Manresa, 300 m, southeast orientation, organic viticulture). Orange-amber colour with turbidity from very light filtration; semisweet profile (160 g/l residual sugar) with local character and 16% vol. structure. For Vermutpedia, it represents estate Catalan vermouth: picapoll, barrel, proximity botanicals and craftsmanship without concessions to industrial volume.

Nose and palate

The official sheet describes orange-amber colour with turbidity and a nose dominated by citrus note that settles, with sweet spiced notes emerging after a few seconds. On the palate it is sweet without exaggeration; wormwood bitterness is what stands out most according to the winery itself — balance between semisweet sweetness and herbal bitterness that defines the product's character. Maceration includes wormwood, artemisia, lemon verbena, thyme, lemon thyme, rosemary, lavender, cardamom, nutmeg, star anise, cinnamon, tonka bean, orange, mandarin and yuzu peels, and green walnuts that contribute colour. Turbid texture, refreshing sensation, persistent finish in citrus-bitter register. Compared with industrial vermouths in the same price range, de l'Oller offers greater vinous personality from picapoll and greater botanical density; against long barrel reserves, it prioritises citrus freshness and micro-lot craftsmanship. A vermouth for palates who value origin, turbidity and wormwood bitterness.

How to serve it

Oller del Mas recommends serving Vermut de l'Oller cold, in the spirit of Mediterranean aperitif with views of Montserrat. With ice and orange or mandarin peel it enhances the citrus of the maceration; yuzu and fruit peels bring a refreshing profile the winery labels as «cítric, refrescant». Pairs with goat cheese, Catalan cured meats and preserves; semisweet sweetness and wormwood bitterness complement salt and fat. Works in Negroni for its twelve months of ageing and 16% vol., bringing structure without dominating gin. Also in spritz with soda or soft tonic. Temperature between 6 and 8 °C; in balloon or wide glass. Turbidity is part of the character: do not seek visual clarity. For special occasions, the winery offers a «La hora del Vermut» experience at the estate. Micro-lot of 952 bottles: conscious consumption and appreciation of origin.

Production context

Oller del Mas makes Vermut de l'Oller in Pla de Bages (Barcelona), with picapoll negre from the Baltasar parcel (franco-clay soil, Royat simple training, organic viticulture). Production: cold pressing, white vinification, twelve months in barrel, maceration with herbaceous, spiced and citrus botanicals, green walnuts, must, alcohol and bottling with very light filtration. 2023 vintage, 952 bottles, 16% vol., pH 3.34, residual sugar 160 g/l, total sulphur 72 mg/l. €28 VAT included in official shop. The Margenat family preserves thirty-six generations of history at the estate; vermouth forms part of the wine shop and enotourism experiences. For Vermutpedia, it synthesises author Catalan vermouth: picapoll, barrel, micro-lot, turbidity and wormwood. Sheet verifiable at ollerdelmas.com/producto/vermut/.

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Same type and style — Red · Medium-sweet

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