Light vermouth, which is made with 30 different herbs, fruits and spices.
Terroir, method of preparation and maturation: 30 different herbs, flowers and roots are selected for use in vermouth, which are collected when they have reached the appropriate maturity, dried and extracted in clay vessels with alcohol for 45 days. The mixture is then pressed and left to rest for three months in oak barrels. Finally, white wine is mixed into it and it is sweetened with sugar and caramel. Acidity and bitterness are balanced with wormwood and alcohol. The final drink is allowed to rest for another month in oak barrels before bottling.
Use: As an aperitif or part of cocktails
Description: Aromatic scent with a spicy herbal note. The taste is sweet and bitter at the same time, and the fruit-filled aftertaste lasts for a long time.
