Maceration for 1 month of alcohol mixture with the following herbs:
Wormwood, Coriander, Quina, Melissa, Hops, Gentian, Angelica, Cinnamon, Chamomile, Juniper Berries, Green Anise, Aromatic Calamus Root, Hyssop, Sage, Marjoram, Thyme, Orange Bark, Centaur, Turmeric, Vanilla, Root Florence Lily, Cloves, Star Anise, Oregano.
Premium vermouth made from the Picapoll Negre variety, obtained from the maceration of 24 different herbs, most of which come from the farm itself.
Aged in 300 liter French oak barrels for 6 months.
Red color with amber tones, medium high layer.
The nose is dominated by the vinous sensation, which comes from the variety, with spicy touches and marked by orange peel, which make it an elegant and complex vermouth.
On the palate balanced, with a pleasant onset where the bitter part is present. Soft sweetness
Ideal for snacks.