VITICULTURE / VINIFICATION
• For the vermouths, the tank is drained and herbs are gently pressed. Juice after pressing is added back to vermouth.
• Made in accordance with a historic Quaglia family recipe which dates back to 1930
• Herbs and spices sit freely in stainless steel tank for minimum 60 days
• Residual sugar: 200 g/L
• 17% ABV