Rosso Vermouth

Description :

Dry botanicals are crushed and then rest together in a cold maceration in neutral spirits for approximately 2 weeks. The botanical infusion is combined with the wine base for approximately 1 week. The resulting liquid is then carbon-filtered and frozen to extract impurities but is not ultimately micro-filtered so as to retain the beautiful bouquet. A small amount of sediment may appear in the bottle as a result. The sugar level of the Rosso Vermouth is kept relatively low at 14%.
After the freezing process, the vermouth rests for 2 additional weeks in a large steel vat before bottling. After two months in bottle, the Vermouth is ready to release for sale.