For the Vermouth MARI GORRI exclusively the best wines made from the Hondarrabi Zuri variety from our Talai Berri vineyards in Zarautz are used.
First, an extract (infusion) is made from aromatic herbs, some 80 different, in hydroalcoholic solution, in old French oak barrels with a capacity of 300 liters.
Once the extract is made, the extract is mixed with the Hondarrabi Zuri broths, sugar, wine alcohol and caramel.
After a period of refining and rest, it is stabilized by cold and bottled.
The Vermouth MARI GORRI has a dark amber color, a nose with notes of aromatic herbs and spices that evoke aromas of toast, caramel, vanilla…. In the mouth it has a bitter and intense point.