Twenty plants and herbs are used in preparing this white vermut. Pale yellow colour, the nose shows soft flower aromas (chamomile or mint) with some vanilla sweetness.

The palate is smooth, with a good intro of liquorice, cinnamon and ginger until reaching its classic aromatic expressiveness characterised by the bitterness that is given by the wormwood or artemisia. It should be served cold, accompanied by a slice of lemon and an olive.