Modern Italian vermouth crafted on Trebbiano grapes grown in volcanic soil, giving this aperitif a subtle minerality that anchors a complex botanical blend. Thirty herbs and spicesincluding chamomile, elderflower, and thymeare macerated directly in the wine, creating a more intense, nuanced profile than traditional methods. The nose opens with fresh citrus peel, herbal notes of sage and thyme, and hints of vanilla; the palate is delicately bitter with soft spices and black pepper. Drink neat, on the rocks, or as the backbone of a refreshing cocktail.