A classic red vermouth to the nose, with an intense and complex flavor. Its mellow, sweet main perfumes are released one after the other in the glass: wormwood and elderberry flowers combined with the freshness of cardamom pods and orange zest. Spicy touches of coriander and vanilla spread over the powdered notes of cinchona bark.
To the palate a great correspondence of taste and smell, the sweet aromas are well balanced by bitter woody notes and fine spices of cinnamon, nutmeg and clove.
The rhubarb rhizome makes its way out quickly, giving a long, elegant, persistent finish. Sugar harmonizes the excellent bitter final touch, amplified by the crispness of this wine.

12-16 degrees Celsius

Excellent neat at aperitivo time. Best served at fridge temperature, garnished with orange or lemon zest. Thanks to its personality and structure, very good also on the rocks, with a splash of soda.

Great when paired with pitted olives skewers, as it used to be in the old days. Excellent with classic aperitivo appetizers such as anchovies with bread and butter, to enhance the flavor to the palate.
For an original match, pair with medium-seasoned salami or hard-boiled eggs with salt and pepper to recall the fine spicy notes. Cinchona and rhubarb perfectly match with 70% cocoa dark chocolate, the Italian classic Panettone and the French Pan d'Epices.