• Estate white wine and wine distillate
• Extracts of herbs and spices: mugwort, wormwood, summer savory, marjoram, citrus peel, orange peel, cardamom, sugar
• The herbs were macerated in 65% vol wine distillate and filtered afterwards. The extracts and sugar were added before bottling. The finished product is 1000l of vermouth with 16.9% ABV and 40 grams of residual sugar
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