All the aromatic, officinal and spontaneous herbs and different spices (elecampane, gentian, galangal, cinnamon, aromatic calamus, cloves, centaury, roman and Pontic absinth, coriander, nutmeg, rinds of citron and sweet and bitter orange, dried rinds of quince peach) have to be crushed in one marble pestle and then put in a good Tuscan white wine to soak for the necessary time.
Then sugar and some alcohol have to be added and stored for a few days under maceration. Finally filtered and put into bottles or flasks using an old traditional method.
The Vermouth has a full yellow colour lightly amber with a sweet slightly acid taste, an agreeable bitterish aftertaste and an intense spiced and fruity flavours. The alcohol content is 15%.
Suggestion is to drink it cold as aperitif in wide tulip-stem-glass, or after a lunch/dinner together with biscuits. To be tried also with some spiced chocolate or with a delicate marble cheese. Or simply during any moment of the day to relax for a few minutes, taking time to savour one of life’s simple pleasures!