A fresh, farm-produced Vermouth Rosso is made from red wine produced on the estate’s own farm. The infusion is made by macerating herbs and spices – such as mugwort, thyme, oregano, rosemary, vanilla pods, quassia, rhubarb root and angelica – in alcohol. Red wine and sugar are then added; the mixture is subsequently 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 cinnamon and cloves. On the palate, it is sweet, leaving a slightly tannic note on the finish, which is well-balanced. It has a long, dry finish.