Alcohol is infused with a selection of herbs and spices, including; wormwood, juniper, rhubarb, myrrh, licorice, vanilla, mint, amung others, for a 60 day period. The botanicals are then pressed and sugar and Piemontese wine (80% Cortese DOC, 20% Barbera d’Asti DOCG) are added to make the Vermouth, followed by a light filtration and bottling.

With a shining dark amber colour, this Vermouth reveals the characteristic hints of wormwood, gracefully matched with balsamic aromas, wood and resin.