Cortese white wine, alcohol, water, sugar, extracts from 31 aromas from natural herbs, spices, roots, seeds (of which 8 are secret), natural caramel extract gives the vermouth the dark red color.
Coriander, bay leaf, chamomile, cinnamon, ginger, angelica, cloves, nutmeg, bitter orange, gentian, nettle, sweet orange, carob, juniper, rhubarb, hibiscus, sage, cinchona, lemon, elder, bergamot, licorice, sandalwood.
Fine crushing of the botanicals with a hammer mill. Cold extraction using a hydroalcoholic solution that irrigates the botanical powders for about 20 days which helps to extract all aromatic substances. Then the extract is mixed with wine, alcohol, and sugar. The mixture is then refrigerated and filtered to remove all solid residues. Finally, the mixture is aged in steel tanks for about 40 days.