Joseph Cartron Le Vermouth Rouge (750ml)
The official birth of Vermouth dates back to 1786 in Turin, Italy. It was invented from a German aperitif, a mixture of wine and wermut, wormwood in German. Centuries later, Joseph Cartron is reimagining this timeless spirit with a Burgundian twist – as the first ever Burgundy Red Vermouth.
Burgundy is just a step away from Italy, albeit a rather ambitious step which required diligent work and years of adjustments. Being respectful of the terroir and heritage, Joseph Cartron’s Red Vermouth is produced with a base of Pinot Noir from Burgundy. The recipe is 100% natural: each of the aromatic ingredients (wormwood, orange, cinnamon, turmeric, thyme, ginger and Sichuan pepper to name a few) are selected carefully.
Additionally, Joseph Cartron enhances the formula with two fruit infusions of Noir de Bourgogne blackcurrant and black cherry. These infusions create a complex sequence of tasting notes that are spicy and fresh.
To the eye: A brilliant ruby color.
On the nose: Complex aromatics with notes of vanilla, Sichuan pepper and orange, layered with red fruits.
On the palate: Lush and rich with pure red fruit. Spicy and clean on the finish. -josephcartronusa.com
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Description
The official birth of Vermouth dates back to 1786 in Turin, Italy. It was invented from a German aperitif, a mixture of wine and wermut, wormwood in German. Centuries later, Joseph Cartron is reimagining this timeless spirit with a Burgundian twist – as the first ever Burgundy Red Vermouth.
Burgundy is just a step away from Italy, albeit a rather ambitious step which required diligent work and years of adjustments. Being respectful of the terroir and heritage, Joseph Cartron’s Red Vermouth is produced with a base of Pinot Noir from Burgundy. The recipe is 100% natural: each of the aromatic ingredients (wormwood, orange, cinnamon, turmeric, thyme, ginger and Sichuan pepper to name a few) are selected carefully.
Additionally, Joseph Cartron enhances the formula with two fruit infusions of Noir de Bourgogne blackcurrant and black cherry. These infusions create a complex sequence of tasting notes that are spicy and fresh.
To the eye: A brilliant ruby color.
On the nose: Complex aromatics with notes of vanilla, Sichuan pepper and orange, layered with red fruits.
On the palate: Lush and rich with pure red fruit. Spicy and clean on the finish. -josephcartronusa.com
