Partida Creus - MUZ (1L)
Natural Vermouth, made from certified organic grapes. The winery, Massimo Marchiori, uses as base 1 red barrel, 1 young red and 1 oxidized white. Varieties often change, Massimo elaborates by tasting what he has in the hold to maintain a regular style. Subsequently it macerates in alcohol, for 2 moons, a mixture of herbs from a herbalist from Torino whose great grandfather, Mr. Carpano, prepared the recipe in 1870. After the maceration, he mixes the liquor obtained with the base wine, adding a part of sugar. Great for cocktails or sipped chilled as an aperitif.
- About the Winemaker
- Tasting Notes
- Pairings
The name Partida Creus is a reference to the crosses used for separating holdings back in the day. Massimo Marchiori and Antonella Gerona are an Italian couple from Piedmont. Both of them architects who initially moved to Barcelona for that reason. Around the year 2000, they moved out to the country in search of a “slower” lifestyle. They settled in the Massís de Bonastre (Baix Penedés) characterized by its clay and limestone soils. There they started farming all kinds of local foodstuffs but had trouble finding wines made in the same style so they started making their own, recovering old vines of local grape varietals.
They’re recovering old vines in the area, in some cases unwanted and abandoned due to low yields, as well as unknown varietals. They farm the plots organically and produce grapes of extreme quality and concentration. They make natural wines without adding anything in the cellar. Fermentation is with native yeast. No fining or filtration is done. No SO2 is added.
Rose water, Light Cranberry, Botanicals
Funky Cheese, Aperitif
About the Winemaker
The name Partida Creus is a reference to the crosses used for separating holdings back in the day. Massimo Marchiori and Antonella Gerona are an Italian couple from Piedmont. Both of them architects who initially moved to Barcelona for that reason. Around the year 2000, they moved out to the country in search of a “slower” lifestyle. They settled in the Massís de Bonastre (Baix Penedés) characterized by its clay and limestone soils. There they started farming all kinds of local foodstuffs but had trouble finding wines made in the same style so they started making their own, recovering old vines of local grape varietals.
They’re recovering old vines in the area, in some cases unwanted and abandoned due to low yields, as well as unknown varietals. They farm the plots organically and produce grapes of extreme quality and concentration. They make natural wines without adding anything in the cellar. Fermentation is with native yeast. No fining or filtration is done. No SO2 is added.
Tasting Notes
Rose water, Light Cranberry, Botanicals
Pairings
Funky Cheese, Aperitif