Rosso Vermouth Country|Austria

Rosso Vermouth Country|AustriaMade over a base wine of Corvina, Rondinella and Molinara from Daniele Piccinin, which is then steeped with a botanical tincture of thyme, helichrysum and rhubarb, before being fortified with alcohol and sugar. The infusion comes together for a couple of months in tank before bottling, where it is then rested for a further three months before release. The bitters really sit to the front here, with a balance of rusty mineral, herbal and earthy vegetal

A bone-dry

afloat on lively

Cancellation

Ho'oponopono positively brims with energy this year

Johanniter & Pinot Gris

Completing fermentation in the bottle

It really does justify the descriptive tag of 'juice' - cue the Ribena comparisons

zingy acid

grown over rocky limestone and clay

bursts of red fruit from the Tempranillo and concentrated

Sulle Bucce translates to ‘on the skins’

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