Description
Deep soil, pliocene sand and clays, guyot growing method
White wine.
We have combined the recipe for red Vermouth with that of amber Vermouth.
The white wine base is 75%. The spices used in the recipe are about 30 for each type of Vermouth that we combined. The predominant ones are:
- Absinthe, Gentian, Chamomile, Mediterranean Citrus: Bitter Orange, Lemon, Cedar, Black Pepper, Natural Caramel
Deep amber.
Persistent and aromatic with marked spicy and herbal notes of mugwort, cinnamon, gentian, orange.
A deep and warm palate with sumptuous bittersweet balance and herbal notes.
Try it straight, with ice or in wine-based cocktails.
7° C
16% vol. 750 ml.