Artemisia is the main herb and historically the origin of vermouth. But there is another plant, also very common in vermouths, gentian, which contains what is probably the most bitter substance in the world, amarogentin, which we use in the preparation of this vermouth. The base wine made is a Macabeo with good structure, which allows it to age and is also characterized by being organoleptically very neutral, as we do not want it to interfere with the action of the exceptionally bitter botanicals we have chosen. The vermouth ages for nine months in semi-new chestnut wood barrels. Mixed aromas of dried wild herbs and undergrowth. Subtle mineral touch. Balsamic, refreshing and clean palate. Very measured balance between sweetness and bitterness.
One of the main characteristics of this vermouth is the absence of caramel, which gives it its particular golden color, recovering the essence of the old homemade vermouths.
