Muz - Partida Creus

Muz - Partida Creus

Anyone who thinks that Vermouth is produced only in Turin, knows that even in Catalonia they are as interesting as the case of the Muz by Parida Creus, and the habit of taking a Vermouth or Vermu (Catalan for Vermouth) as an aperitif is more lively. than ever in Barcelona and Catalonia. The Muz of Partida Creus is a natural vermouth made from red and white grapes enriched with a secret recipe of herbs and spices. Appearance: intense ruby ​​red. Nose: delicious mix of red fruits, citrus peel and baked spices. Palate: clean, easy and juicy. Sweetly fruity, but not sweet, and just a touch of bitter spice on the finish. So delicious and incredibly limited production!

Service

It is recommended to serve it at a temperature of 16/18 ° in tulip glasses. Wine to keep and taste over time.

Pairings

It is advisable to taste it alone, with ice, with desserts, perfect with chocolate.

Winery: Pardida Creus

Partida Creus is a small family run business located in Bonastre, near Tarragona, in the denomination of Penedes. Behind Partida Creus we find Antonella Gerosa and Massimo Marchiori who in 2001 decided to leave Italy and move to Spain with the intention of making sustainable and quality viticulture with native Catalan grapes. Antonella and Massimo have in particular recovered and valorised two typical varieties that were in danger of disappearing: the garrut and the sumoll, but in the rows we also find other varieties such as the gra gros, the largat, the petit, the xarel-lo, the vermell cartoixa , the viñater, the bobal, and the macabeu. In vineyards they avoid invasive mechanical work, and together with the absence of chemical treatments, emphasizing the biodynamic cycles and the lunar phases, they manage to have a very limited production of excellent quality grapes. The same philosophy is applied in the cellar where wines of maximum integrity are produced, without added sulphites, unfiltered and uncleared. 27,000 bottles produced, divided into ancestral and still wines. and Rosso, Pinot Nero and Merlot, produced with maceration on the skins and aging in barrique.