It is made from 40 carefully selected plant types. They are mashed for 35 days in ceramic amphora to elaborate the essence. Subsequently, the essence is aged for 6 months in chestnut barrels enhancing all its nuances. Once the white wine has been selected with the essence, the vermouth is left to rest for 4 months in oak barrels to accentuate its flavour and aromatic nuances. The result is a vermouth of intense red colour and of succulent and exuberant complex aromatic expression.
On the nose
Complex aromatic expression.
On the palate
On the palate it has balsamic and herbal notes mixed with the toasted oak barrels. With a post bitter taste perfectly integrated.
Serve very cold, as an aperitif and also as a digestive.