Production Process
Manuel vermouth production begins by macerating botanicals in alcohol, with wormwood as the leading botanical. The key ingredient responsible for vermouth’s signature bitterness.
This aromatic infusion is then blended with a base wine, lightly sweetened, and left to rest.
Alongside wormwood, Manuel features warm notes of vanilla and cinnamon, bright citrus from orange and lemon zest, and a blend of secret herbs and spices that complete its unique character.
The result is a perfectly balanced vermouth—sweet, spicy, and pleasantly bitter.
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