\\\ Rosso Vermouth 75cl – Knightor
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Knightor Winery

Rosso Vermouth 75cl

Jancis Robinson Vermouth Tasting of 88 world Vermouths | 11 Jan 2021; 'Once again, Knightor style, the racy, arc of acidity defines this vermouth, taking it a cut above. You could pair this with so many things. A slice of homemade fruitcake comes to mind, or Eccles cakes. But it would also be gorgeous with cinnamon and lemon pancakes, with pithivier, with stollen, with 'Chinese' lemon chicken, with sushi or teriyaki, even with a bacon and HP-sauce buttie. But what I think I would most like to try this with is a slow-cooked ox-cheek massaman curry. I wonder what that would be like …'(author Tamlyn Currin)

Rosso Vermouth 75cl

Wine: Aromatised wine
Body: Full
Sweetness: Medium
Alcohol: 15%
Character: Spicy and fruity
Aromas: Aniseed, Orange, Caramel
Flavours: Bitter Orange, Cinchona [Quinine], Juniper 

Tasting notes: A rich bittersweet English vermouth. Aromas leap out of the glass of bitter orange zest, aniseed, cinchona and gentian overlaid with gentle spice. The palate starts fruity, but finishes with a lingering bitter marmalade finish, with a hint of spiciness

Serving Suggestions: The most versatile of Vermouths, enjoy it as an aperitif straight on the rocks with a slice of orange or a dash of soda water as a spritz. Or as an ingredient to make the ultimate Negroni!

Winemaker notes:  A small batch blend of 15 different herbs and spices, homemade caramel and Knightor wine, are used in our rosso vermouth. There are many classic herbs used such as Wormwood [Artemisia absinthium], Sage [Salvia officinalis] and Aniseed [Pimpinella anisum], plus some more exotic to add the bitterness and gentle spice. The herbs, spices and zest were first infused in a fruity Eau de Vie distilled from our own grape skins. After a short steeping period, the herb infusion was added to blend of red and white base wines allowed to mature and integrate for a short period. Following this a small amount of caramel was made providing the classic Rosso colour and underlying aroma. This Vermouth was then allowed to age in tank for a short period before bottling. 

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