It is made from 40 carefully selected plant types. They are mashed for 35 days in ceramic amphora to elaborate the essence. Subsequently, the essence is aged for 6 months in chestnut barrels enhancing all its nuances. Once the white wine has been selected with the essence, the vermouth is left to rest for 4 months in oak barrels to accentuate its flavour and aromatic nuances. The result is a vermouth of intense red colour and of succulent and exuberant complex aromatic expression.