Noilly Prat Vermouth

Volume: 0.75 litres | Alcohol content: 18% | Chill filtration: Yes

Special Features:

Outdoor maturation is a distinctive feature of Noilly Prat Original Dry. Its production takes more than 16 months in total: selected white base wines mature for twelve months in L’Enclos, while sweet wines also spend twelve months in the Chai des Mistelles. The wines are then blended and macerated with herbs and spices for three weeks.

Original Dry uses 18 different herbs and spices. These include chamomile, coriander from Morocco, bitter oranges from Tunisia and elderflowers. The wine base and botanical ingredients create a dry vermouth with floral accents, bitter citrus notes and pronounced spice.

Original Dry can be served well chilled on its own with a twist of lemon zest or used in a Dry Martini. This aperitif also pairs well with oysters and other seafood. The bottle contains 0.75 litres at 18% alcohol and should be kept in the refrigerator after opening.

Tasting Notes:

• Nose: On the nose, the vermouth recalls Sauternes, accompanied by honeysuckle blossom and stony minerality. A hint of bergamot adds to the bouquet.
• Palate: The palate is dry and lightly saline, with hints of Manzanilla sherry. Grape fruitiness and bitter orange notes meet cardamom, cinnamon and cloves.
• Finish: Herbs and spices linger on the finish, becoming increasingly prominent. Beneath them remains an impression reminiscent of oxidised grape juice.

Distillery/Bottler:

The history of Noilly Prat begins in Lyon, where Joseph Noilly was already running an established wine and spirits business in 1813. In 1855, his son Louis Noilly and Louis’s son-in-law Claude Prat jointly founded Noilly Prat & Cie. Four years later, the company opened a site in Marseillan for maturing its wines. Following Louis Noilly’s death, Anne-Rosine Prat took over in 1865 and led the family business through a long period of growth.

Maison Noilly Prat is located in Marseillan, a port town on the Mediterranean coast of southern France. Alongside outdoor maturation, Dodinage is central to its production methods: during maceration, the mixture is stirred by hand to distribute the herbs and spices throughout the wine. This combination of wine maturation and manual processing forms part of the house’s production method.

Facts: