Noilly Prat Original Dry Vermouth 18%, 75cl

Product Information

Noilly Prat is widely used in cooking, and extensively used for sauces, especially to accompany fish. However, in 2009, the extra-dry Noilly recipe exported to the USA was replaced by the original dry formula used worldwide. The finest white wines are aged in oak casks exposed to the Mediterranean sun, sea and wind before being infused with an aromatic blend of 20 herbs and spices. The wine stays in these casks for 8 months, maturing and absorbing the flavour of the wood, before being transferred to smaller oak barrels which are taken outside and left for a year.

Among them Chamomile, Coriander from Morocco, Bitter Oranges from Tunisia, Cardamom from India, or Elderflower.Wine that was transported long distances in barrels and exposed to the weather became darker in colour and fuller-flavoured. Some of the data that are collected include the number of visitors, their source, and the pages they visit anonymously. It is, however, still very important that you let us know of any breakages once received so we can arrange replacement wine for you as quickly as possible.

Noilly Prat is produced in Marseillan, in the South of France, by the same methods since it was first created in 1813 by Louis Noilly. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. This unique process is mainly based on the ageing in oak casks, in the open air, of white wines, exclusively "Blanc de Blancs".Surrounded by the sun-drenched vineyards that overlook the Mediterranean Sea and its famous oyster farms, our home is like no other. Before steamships wines were transported over long distances around the world by sail, barrels subjected to varying temperatures and humidity over many months giving them a unique 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.