Autochthonous Botanicals: Cypress leaf, saffron Montalcino, Sage, Rosemary, Basil, Juniper, Verbena, Tarragon
Other botanicals: Tonka cocoa beans, cardamom, vanilla Bourbon, Orange, Rhubarb, China, Gentle Absinthe, Gentian, Chamomile, Cinnamon, Mint
Production techniques: Botanicals are placed in different percentages in alcoholic infusion for at least 2 weeks. The compound comes added for a percentage of 1.5 to the wine and added with burnt sugar and alcohol to bring it to the alcohol content 17%.
Organoleptic characteristics
Visual aspect: dark amber colour
Olfactory aspect: intense, rich and complex, it is characterized for the pleasant spicy tones and for the delicate herbaceous notes, among which pleasantly stands out the rosemary.
Taste and aftertaste: velvety and enveloping al on the palate, it has an intense and persistent aroma which recalls the olfactory sensations and a bitter note in perfect balance with sweet scents.
Manufacturer's Advice
Exceptional well chilled neat or mixed with Gin Senensis for a Chianti negroni or other cocktails; can be paired with spiced chocolate.
Serve to one temperature of 7-8°C.