Gandesa
Overall impression
Vermut Pessigolla is the contemporary bet of Cooperativa de Gandesa (Terra Alta): coupage of white and red vermouth with Garnacha Blanca and Garnacha Negra from old vines over 30 years, plus more than 30 Mediterranean herbs and spices. Conceived for cocktails according to the cooperative, but balanced also in the glass. Reskate label. Vinari 2024 awards: gold in innovative vermouths and best vermouth for cocktails; Gran Oro Giroví 2023.
Nose and palate
Bright reddish amber colour. Intense, spiced aroma: citrus and botanical notes, yuzu and lemon verbena according to Oniricat. Silky, balanced palate, sweet touches and hazelnut; round finish with subtle bitterness. 16% vol., ~100 g/l residual sugar.
How to serve it
Between 8 and 10 °C, solo, with ice or in cocktails. Maridaje: conservas, smoked foods, cheeses, ibérico and nuts. A Terra Alta vermouth built for mixology and generous aperitivo.
Production context
Made in Gandesa by the modernist cooperative (1919). Own herb macerations on old-vine garnacha wine. €15 cooperative RRP. Distinguished from historic Terralta (100% Garnacha Blanca) by complexity and mixological orientation.
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Country guide
The best Spanish vermouths
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