Bold & Earthy
Unlike many winemakers, Frédéric Brouca is largely self-taught and took no formal courses on viticulture or winemaking. His concept of growing grapes and winemaking focuses on reducing human intervention in the processes, and making it as natural as possible.
Frédéric makes a extremely small amount of red, sweet Vermouth from Grenache, Carignan and Terret Blanc at this winery in Faugères, South of France.
He makes it classically by adding neutral spirits produced from his own 1933 Cognac Still. On the side he macerates local botanicals; thyme, rosemary, lavender, rose petals and add some Moroccan Orange peels, local honey and 20% of the microscopic production is aged in barrels outside in the sun for 3 weeks or so to develop some oxidative complexities.
Floral and fresh, this vermouth is perfect to enjoy on its own with just an ice cube and a small bit of the best orange rind you can find.
