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| Marolo | |
| Vermouth | |
| Herbaceous, spicy, bittersweet | |
| Wine, aromatic herbs, spices, alcohol | |
| 75 cl | |
| 16.5% | |
| Barbera, Dolcetto | |
| Ruby red | |
| Aperitif, cocktail |
It drinks excellently as a neat aperitif with ice and an orange twist, or as the starring ingredient in classic cocktails where a softer red base is required. Serve cool, not too cold, to let the aromas emerge. It pairs well with cured cold cuts, semi-aged cheeses and stewed meat dishes; in the kitchen it can be used sparingly for aromatic deglazing. A versatile choice for those who appreciate vermouth with a measured character, to enjoy both by the glass and in cocktails.
Marolo
Discover the spirits, production style and story of Marolo.
Distillation
Discontinuous bain-marie stills for grappas; extracts, infusions and macerations for amari, vermouth and liqueurs; artisanal process with careful selection of raw materials.
Ageing
Aging in stainless steel tanks for many labels; maturation in small oak casks, barriques and sometimes alternative woods (e.g. acacia) for reserves and aged grappas.