Vermouth & Specialties



Visual Exam
Reddish copper color.

Olfactory Exam
Particularly rich and intense aroma, due to the extraction of crushed herbs and spices in a wine-based alcoholic solution.

Taste Exam
Caramelized sweet taste, aromatic, pleasantly bitter and persistent.

Primary Ingredients
Preferably young wines and specific herbs.

Production Process
The production process is divided into three phases. Initially a very delicate wine is chosen, in order to ensure a smooth union with the natural extracts of herbs and spices that will then be mixed with it. Then the herbs are processed. These herbs are in part well-known, and in part derived from exotic varieties, the essences of which are extracted to a liquid containing around 30° alcohol content, which contains their active ingredients. Finally the process ends when the fortified wine, sugar and herb extracts are mixed together and filtered before being refined in a tank. At the end of the manufacturing process the product is evaluated and then bottled.

Alcohol Content
16% vol.

An ideal base for many pre-dinner and after-dinner drinks.

Service Temperature