The base wine is macerated with fennel, sage, clove, and others to which alcohol and caramel (for color) are added. The alcohol is 15% natural and the production is 1000 liters.

"“I love some particularly rich, dark, rooty-barky vermouths on their own or with soda,” said Rosie Schaap, a writer and bartender who until recently wrote a cocktail column for The New York Times Magazine. “But they’re too assertive to get involved in, say, a manhattan.” For one of her favorite assertive vermouths, the Primitivo Quiles Rojo from Spain, she created a light, fresh cocktail with grapefruit juice, tonic and bitters."
The New York Times

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