Hawthorn flower/leaves, coriander seeds, marjoram leaves, bay laurel leaves, chamomile flower, yellow sweet clover, aloe juice, cinnamon, mint leaves, ginger roots, angelica roots, cardamom seeds, nutmeg, bitter orange peel, gentian roots, nettle, sweet orange peel, carob tree pods, pimento seeds, felon herb, rhubarb roots, hibiscus flower, sage, bark of China, lemon peel, bergamot orange peel, licorice roots, sandal wood and more…
Cold Maceration (traditional method) in tank for 20 days.
The aromatic blend of herbs and spices gently infuses the wine to create a unique bouquet and taste. Delicious served chilled on its own with a twist of lemon, it is the perfect vermouth for classic and contemporary mixology.