A fresh, agricultural Vermouth Bianco is produced from the wine sourced from the estate’s own vineyard. The infusion is made by macerating herbs and spices – such as thyme, marjoram, rosemary, lime and lavender – in alcohol. The wine is then added; the mixture is filtered and left to mature in stainless steel tanks for a few months. On the nose, it is intense and vinous, with balsamic notes followed by hints of cinnamon. On the palate, it is dry and well-balanced. It has a long, dry finish.