Red Vermouth is an aromatised wine that has been flavoured with herbs according to EU Law Council Regulation (EEC) No 1601/91.
Ingredients: 75% minimium wine. Sugar 110 g/l. Aromatic extract. Caramel colouring.
Analysis: 14,5% ABV. 21% total ABV. Density (20-20) 1,030 SO2 (sulfur dioxide-anhydride) <150 ppm total acidity 60-70m equivalents volatile acidity <16m equivalents 110g/l sucrose of sugar beets.
Organoleptic evaluation: Bright Golden Brown in color. On the nose, it has a rustic and spicy aroma. On the mouth, sweet and balsamic notes with bitter background.
Winemaking: After a wine selection, it is stabilised by temperature. Once it is clean, the caramel, flavour and sucrose are added. Filtering, sterilizing and bottling are carried out when the analysis is well adjusted.
Quality Inspection: Sequentially made from raw material to final product throughout all processes as well as the type of material used (PET, labels, cartons, tops etc.) and qualitative and quantitative analysis.