Foro Rosso Vermouth

Foro Vermouth di Torino

The production process consists of two infusions
• The 1st infusion: Wormwood and fortified wine are heated to 70 degrees Celsius for 30 minutes
• The 2nd infusion: Wormwood is infused into the wine for a second time at 40 degrees Celsius. This is known as the Decotto process
• There are additional extractions achieved through maceration at room temperature. Once the extractions are complete, they are blended with the fortified wine

Ingredients
In the Rosso Vermouth, Roman Wormwood is combined with various herbs and spices, such as: Orange Peel, Saffron, Aloe Vera, Cinnamon, Balsam, Myrr, Cornflower, Mace, Rhubarb, and Sandalwood.

Tasting Notes
Color: Garnet with amber reflections
Taste: Sweet, with exceptional body and a pleasant aftertaste of artemisia
Bouquet: Intense, with aromatic herbs; very complex with distinct notes of vanilla, bitter orange, rhubarb, and gentian

OurVermouths

Foro Rosso Vermouth Di Torino

The production process consists of two infusions:

The 1^st infusion: Wormwood and fortified wine are heated to 70 degrees Celsius for 30 minutes

The 2^nd infusion: Wormwood is infused into the wine for a second time at 40 degrees Celsius. This is known as the Decotto process.

There are additional extractions achieved through maceration at room temperature. Once the extractions are complete, they are blended with the fortified wine

Ingredients

In the Rosso Vermouth, Roman Wormwood is combined with various herbs and spices, such as: Orange Peel, Saffron, Aloe Vera, Cinnamon, Balsam, Myrr, Cornflower, Mace, Rhubarb, and Sandalwood.