Noilly Prat
Tasting Note: Noilly Prat was established by Joseph Noilly, who created his first French Vermouth in 1813.
Unique Selling Point: Selected Picpoul (60%) and Clairette (40%) wines are aged ancient oak barrels in the open air, exposed to the wind, rain, sun and sea-spray. The aged wines are blended with sweet mistelle wine from the muscat grape, and a raspberry and lemon-infused distillate. The blend is transferred to large casks and a secret blend of 20 botanicals (including Roman chamomile, yellow gentian, nutmeg and bitter orange) is added by hand each day in a gentle maceration lasting 3 weeks, after filtration the wines rests for 6+ weeks before bottling.Noilly Prat was established by Joseph Noilly, who created his first French Vermouth in 1813.
Production Method: Before steam ships wines were transported over long distances around the world by sail, barrels subjected to varying temperatures and humidity over many months giving them a special character, in the age of steam, wines lost this character - faced with this Louis Noilly began to age his wines in the open air on land to recreate conditions on board a ship - this technique was so successful it is still used at Noilly Prat today. Selected Picpoul (60%) and Clairette (40%) wines are aged ancient oak barrels in the open air, exposed to the wind, rain, sun and sea-spray. The aged wines are blended with sweet mistelle wine from the muscat grape, and a raspberry and lemon-infused distillate. The blend is transferred to large casks and a secret blend of 20 botanicals (including Roman chamomile, yellow gentian, nutmeg and bitter orange) is added by hand each day in a gentle maceration lasting 3 weeks, after filtration the wines rests for 6+ weeks before bottling.