Created from the original Montanaro recipe that uses the addition of fine Marsala to the base wine to give a distinct TASTE ,PARFUME and amber-brown colour. The use of natural caramel colourant, (instead of synthetic caramel) gives Red vermouth it’s unique appearance. In the mouth, Rhubarb and Gentian in combination with Absinthe, enhance the herbaceous-bitter notes. Intense citrus hints are perceived given by sweet and bitter orange, balsamic due to the use of myrrh and aloe, spicy notes given by licorice and China Calissaia. The combination of flavors make this an irresistible drink, it is a palate cleanser and is perfect in mixology; the natural caramel adds a note of not invasive sweetness and make it velvety and round on the palate . The alcohol content is 16° and the sugar content of 180 grams/litre.
Other than London dry Gin and Bitter ( we reccomand Montanaro 6PM) , it mix well with Rum or Wiskey and its perfect at the end of a meal with ice on its own.