GG_N49_ESP

BODEGAS NODUS PRODUCES ITS VERMOUTHS FROM ITS OWN WINES
MADE FROM NATIVE GRAPE VARIETIES
ADOLFO DE LAS HERAS POLO SUCCEEDED HIS
FATHER AT THE HELM OF BODEGAS NODUS
large, century-old barrels and a further three years in French oak, so that its
aromas of thyme, rosemary and green walnuts develop into notes of coffee,
vanilla and tobacco. “This is a complex pour, best enjoyed on its own, with a few
ice cubes”, recommends Vilanova.
BODEGAS NODUS,
THE MEDITERRANEAN TOUCH
With its 540 hectares of vines and woodland located in one of the top areas in the
Utiel-Requena appellation (Valencia), Bodega Nodus only began making vermouth
five years ago, with a focus on creating a different type of vermouth with distinctive
freshness and a Mediterranean accent.
Two native grape varieties, obviously grown on the estate, were used to produce
the new drink. These are Macabeu for the white vermouth and Bobal for the red
iteration, which lends the nose aromas of Mediterranean herbs, citrus fruits, cloves
and cardamom.
“These aromatic plants are absolutely key to producing a good vermouth”, claims
Marisa Donnan of Bodega Nodus. They have to be natural, more often than not
dried, and can under no circumstances be replaced by artificial ingredients.
“Otherwise, the vermouth would lose its aroma the minute it is served”, she adds.
The complexity of the nose aromas is designed to carry through to the palate, with
impeccably balanced bitterness and sweetness. The Bodega’s Descaro vermouth
certainly ticks all the boxes!
110 AUTUMN 2022 • GILBERT & GAILLARD - THE FRENCH EXPERTS ON WINE