Twenty plants and herbs are used in cold maceration to elaborate this white vermut.
The nose shows soft floral aromas of chamomile and mint. The palate is smooth, with a very nice touch of aniseed and warm ginger spice, leading into the high bitterness that is given by the wormwood or artemisia. Very dry and persistent end. It should be served cold, accompanied by a slice of lemon and an olive. Perfect to make cocktails.
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