We make vermouth with white wine, Macabeu variety, always of good quality but the more neutral the better the taste, as I want the aromas to be the ones I bring with the herbs.
I have macerated the herbs for 40 days with water and alcohol. Then I press them and I already have the extract done. We add sugar, refined white of very good quality. a total of 110 g / l we also add alcohol to refine it at 15º".