We read it as Vermouth, but at home we call it "vermouth". And it is very good that it is so. Here we have one, a very special one, made with Pedro Ximenez grapes in La Mancha.
All the charm and magic of flamenco are present in this elegant, fresh and full-bodied drink.
Can acidity, sweetness and bitterness coexist? Of course they can, as in life itself.
Perlatinta should be drunk very cold and on the rocks. On its own or -it suits it more than well- combined with some other soft drink, or soda, and the occasional slice of grapefruit or orange.
And always with good company. Of friends and tapas, of course.