THE WINE

The Santon Rosso is the first agricultural vermouth of Friuli Venezia Giulia and is produced by the Borgo San Daniele winery in Cormons. The winery has decided to use a recipe of Austro-Hungarian origins dating back to the early ‘900s.

THE WINEMAKING

It is made with unfiltered Pignolo wine and old vintages of wine from the Gortmarin vineyard, infused with 30 different herbs (as indicated on the label with the number 30), divided in, officinal, spontaneous and aromatic spices, all present in the grounds of the winery. After an infusion of 60 days, the vermouth has a long aging in the cellar that aligns with the rhythm of the seasons.

Among the 30 herbs there are the Artemisias and in particular different varieties of absinthe, among which there is also sea wormwood, a typical plant of the Grado lagoon which is known for its health properties.

THE TASTING

Very intense garnet red. The aroma is intense with light hints of ripe fruit that leave room for spicy notes due to aromatic herbs. Pleasantly bitter on the palate, with a perfect correspondence between aromas and flavor. Persistent with a nice aftertaste of dried fruit.

FOOD PAIRINGS

Meditation vermouth, it should be tasted neat at the end of a meal but also with hard blue cheeses.

THE WINERY

Borgo San Daniele is a winery made up of people, two in particular, the Alessandra and Mauro Mauri (brother and sister). As children, Alessandra and Mauro spent a lot of time with their grandparents. The grandparents were farmers and winemakers and owned a small company where everyone did a bit of everything.  The time spent with the grandparents allowed Alessandra and Mauro to fall in love with farming and winemaking to the point that Alessandra undertook her studies as an agricultural expert and Mauro in oenology and viticulture… go to the winery page