Vermouth Etrusco Nero - Tenuta Fertuna

The ancient recipe provides for the static infusion of the ingredients for over 45 days in high quality alcohol. The slow maturation in steel tanks for over two months allows the natural sedimentation of impurities.

The filtration, carried out without clarifying agents or clays, keeps the organoleptic characteristics of the product unaltered, guaranteeing sinuous elegance on the palate and a great olfactory impact. A skilful mix of spices and herbs gives the infusion resinous, balsamic notes of enveloping warmth.

vermouth-black

INFUSION OF: Bitter Nota : Absinthe. Warm and enveloping notes: Rhubarb, Lauro berries, Macis, Vanilla. Fresh notes: Anise, Cumin, Coriander, Ginger, Bergamot. Resinated, balsamic and flowery notes: Helichrysum, Juniper, Rosebuds. To be drunk fresh as an aperitif or at the end of a meal with fine biscuits; to try with chocolate, perhaps spiced, or with not too savory blue cheese. Serve slightly chilled in large tulip-shaped glasses.