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Vermut VRMT Robles Receta andalusí

  • Bodegas Robles and the chef with a Michelin star, Paco Morales, have produced the "vermouth VRMT Robles. Andalusí Recipe" based on an organic Oloroso wine that has aged for eight years in oak barrels, which gives it an elegant aroma to vanilla. A light touch of Pedro Ximénez displays a wide range of aromas of quince jelly and hints of honey. The complex aging system of Solera y Criaderas produces a very old Oloroso wine that is slightly refreshed each year with younger wines. A unique experience of maturity and freshness Robles VRMT is macerated with ten aromatic plants that grow in our organic vineyard in an attempt to transfer the full terroir experience to vermouth. Paco Morales has incorporated aromas and memories of Andalusian cuisine and is responsible for its balance between sweet, bitter and acid that allows a prolonged presence of its aromas on the palate and nose. To this end, the study of Andalusian spices, especially cloves and cinnamon, has been essential.


    Aroma of vanilla, quince jelly and hints of honey. Among the spicy aromas are absinthe, gentian and elderberry. Cloves and cinnamon are mainly responsible for the warm Andalusian aroma characteristic of our vermouth,


    Olives, cheeses, ham, sausages, smoked meats, mussels, clams. Any product from the sea and all kinds of fish: tuna, cod, salmon, anchovies. It is perfect with sweet flavors, especially those with a sweeter and darker flavor. We can also combine it with fruits such as orange, lemon, a cheesecake and raspberry.

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