Red Vermouth Contract: Soft and Faceted

Contratto's Vermouth Rosso is obtained by fortifying wine from Cortese grapes to which the 31 aromas from natural herbs, spices, roots and seeds are then added. The aromas include cloves, rhubarb, red cinchona, cinnamon, ginger, and many others. They are produced by finely crushing the botanicals. Thanks to cold extraction and the use of a hydro-alcoholic solution that irrigates the powders of the botanicals for about twenty days, all aromatic substances can be extracted. The vermouth is matured in steel tanks for about 40 days;

The resulting vermouth is spicy with character but at the same time smooth, and is excellent enjoyed neat as an aperitif or used in the preparation of cocktails. It is recommended to be served at a temperature between 6/8°C.