The exquisite, deceptively complex Vermouth Bianco uses Moscato as the base wine which Chazalettes ferments to relative dryness creating a slight bitterness, which is instrumental in balancing the wine’s sweetness. Aiming to hit the bianco sweet spot of balanced sweetness, bitterness and acidity, it incorporates 130 g/L sugar, sweet citrus, elderflower, rhubarb, cardamom, coriander, mace, orange, sage and a selection of other bitter herbs.
