Crafted to be a true amaro instead of the traditional sweet or dry vermouths, our recipe is a throwback to the days when flavoring came via herbs and roots extracted in spirits, before sugar and artificial flavoring became the default. We want you to taste our ingredients and the earth they came from. Like our wines, our vermouth expresses terroir.
We started with a base of 2013 Chardonnay from the Russian River Valley, grown and barrel fermented entirely by partner, Woody Hambrecht.
The base wine was then fortified by partner and vermoutiere, Heather Hawkins, using house made tinctures, created by placing carefully sourced ingredients into locally made grape distillate for a period of time to extract their unique aromatics and flavors.
Eighteen tinctures and seven steeping plants are showcased in this representation of the natural bounty of Sonoma.
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