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Tradition credits Hippocrates, a Greek physician from the 5th century BC, with the creation of "herbal wine", the predecessor of vermouth today. In ancient times it was already appreciated for its medicinal properties and its consumption became widespread in Europe, especially from the 18th century.
Starting from a light base wine and combining it with extracts from different aromatic, bitter and stimulating herbs, this unique and elegant aperitif is obtained. It is made following the traditional method.
Intense nose with notes of aromatic herbs and light balsamic touches that provide us with a pleasant and very particular aromatic structure.
Good aromatic intensity in the mouth, very well balanced with acidity, long and intense aftertaste.
Our vermouth also binds perfectly with soft drinks and juices, obtaining very pleasant palate and low alcohol combinations.
Preferably it is recommended to consume between 8º and 12ºC of temperature.