Noilly Prat Vermouth 

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Noilly Prat vermouth created in 1813 by Joseph Noilly in the cellars of Marseillan, beside the Etang de Thau. Its development is complex and aims to restore the taste of wine imported by boat and on deck exposed to the sun and spray.

Two white wines from the Languedoc, Picpoul and Clairette are aged separately in oak barrels of Canada used because its white sap does not color the wine and its dense fiber leaves little room for evaporation.

After eight months, they are transferred into halves hogsheads, barrels of Limousin oak (more porous), and spend a year outdoors. After this long period of aging in which 6% of the contents of barrels evaporates (this is the "angel's share"), the wines are blended according to a specific assay, then adds mistelles and alcoholates lemon and raspberry. Then begins in the "secret room", the last step of the production, that of maceration. Twenty plants and herbs from around the world are used in an undisclosed dosage.

We offer three Noilly Prat, the Noilly Amber only available at the cellar in Marseillan Noilly Prat Dry This is the original recipe from 1813 that has predominance chamomile and coriander. It is best known in France and around the world. Noilly Prat Rouge Developed in 1956, holding aromas of cloves, nutmeg, and cinchona bark. Noilly Prat Amber Established in 1986 with more sweet notes thanks to the presence of vanilla, cinnamon and bitter orange peel.