• Fertuna

    ETRUSCO BIANCO

    Vermouth Etrusco Bianco is produced from blending of fine Fertuna white wine, flavored with natural extracts of herbs and spices originating also in Maremma area.

    ETRUSCO BIANCO

    ANCIENT RECIPE: In accordance with the old recipe, the infusion of all ingredients have to lay for more than 45 days in high quality alcohol. An outstanding mix of spices and herbs grants embracing warm notes, perfectly blended with citrusy-floral and fresh scents.

    INFUSION OF:
    - Roman absinthe (bitter notes)
    - Sweet orange, bitter orange, lemon, bergamot, cardamom, ginger (fresh citrusy notes)
    - Tansy, rose, iris flower (flowered notes)
    - Vanilla, cacao (warm and embracing notes)

    PRODUCTION: More than 2 months slow maturation in steel vats enables the natural sedimentation of impurities. Filtering and clarification, carried out without fining agents or clays, preserve the organoleptic characteristics of the liquor, ensuring smooth elegance on the palate and a great olfactory impact.

    BEST SERVED: Ideal for rediscovering something traditional but in a different style. Can taste it fresh and alone, is a good digestive. Perfect also accompanied by soft cheese or served later in the course with biscuits. Mixed in cocktails offers excellent combinations. To be served slightly cool in large tulip chalices.

  • Fertuna

    ETRUSCO NERO

    Vermouth Etrusco Nero is produced from blending of fine Fertuna red wine, flavored with natural extracts of herbs and spices originating also in Maremma area.

    ETRUSCO NERO

    ANCIENT RECIPE: In accordance with the old recipe, the infusion of all ingredients have to lay for more than 45 days in high quality alcohol. An outstanding mix of spices and herbs grants resin notes, balsamic tones, of embracing warmth. .

    INFUSION OF:
    - Roman absinthe (bitter notes)
    - Rhubarb, laurel berries, mace, vanilla (warm and embracing notes)
    - Anise, cumin, coriander, ginger, bergamot (fresh notes)
    - Helichrysum, juniper, rose buds (resin, balsamic and flowered notes)

    PRODUCTION: More than 2 months slow maturation in steel vats enables the natural sedimentation of impurities. Filtering and clarification, carried out without fining agents or clays, preserve the organoleptic characteristics of the liquor, ensuring smooth elegance on the palate and a great olfactory impact.

    BEST SERVED: To drink fresh as aperitif, or coupled with blue cheese not too savoury. Ideal served later in the course with biscuits and other baker's wares, or accompanied by spiced or dark chocolate. To be served slightly cool in large tulip chalices.