Description
![1-in-vigna-3](https://www.fattoriasandonato.it/wp-content/uploads/2019/12/1-in-vigna-3.png)
Deep soil, pliocene sand and clays, guyot growing method
![2-uva-2](https://www.fattoriasandonato.it/wp-content/uploads/2019/12/2-uva-2.png)
White wine.
![Progetto senza titolo (1)](https://www.fattoriasandonato.it/wp-content/uploads/2021/01/Progetto-senza-titolo-1-150x150.png)
We have combined the recipe for red Vermouth with that of amber Vermouth.
The white wine base is 75%. The spices used in the recipe are about 30 for each type of Vermouth that we combined. The predominant ones are:
- Absinthe, Gentian, Chamomile, Mediterranean Citrus: Bitter Orange, Lemon, Cedar, Black Pepper, Natural Caramel
![4-occhio-3](https://www.fattoriasandonato.it/wp-content/uploads/2019/12/4-occhio-3.png)
Deep amber.
![5-naso-1](https://www.fattoriasandonato.it/wp-content/uploads/2019/12/5-naso-1.png)
Persistent and aromatic with marked spicy and herbal notes of mugwort, cinnamon, gentian, orange.
![6-bocca-3](https://www.fattoriasandonato.it/wp-content/uploads/2019/12/6-bocca-3.png)
A deep and warm palate with sumptuous bittersweet balance and herbal notes.
![7-tavola-1](https://www.fattoriasandonato.it/wp-content/uploads/2019/12/7-tavola-1.png)
Try it straight, with ice or in wine-based cocktails.
![8-temperatura-1](https://www.fattoriasandonato.it/wp-content/uploads/2019/12/8-temperatura-1.png)
7° C
![9-bottiglia](https://www.fattoriasandonato.it/wp-content/uploads/2019/12/9-bottiglia.png)
16% vol. 750 ml.