Vermouth Starlino Rosso is produced with different types of absinthe and a careful selection of particular aromatic herbs, including cinchona, raisins, vanilla, ginger, bitter orange and cloves. The distillate obtained with these botanicals is expertly combined with a blend of Marsala and Trebbiano and then left to rest for a month in former Bourbon barrels, giving softness and a pleasant spiciness to the vermouth.
The recipe was developed by Denis Muni and Beppe Ronco applying their twenty years of experience in vermouth production to innovative ideas for the Hotel Starlino range.
