Coriander seeds, bay laurel leaves, yellow sweet clover, cinnamon, angelica roots, nutmeg, bitter orange peel, carob tree pods, pimento seeds, rhubarb roots, sage, bark of China, lemon peel, sweet 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 it’s own with a twist of lemon, it is the perfect vermouth for classic and contemporary mixology
Alcohol: 17%
Sugar: 180g/l