Rosato’s fragrance develops during a delicate process in our ‘Alambicco’. Madagascan cloves and Sri-Lankan cinnamon quills are among the botanicals that are infused in pure alcohol and then distilled to separe the finest and more delicate fragrances.

APERITIVO WITH MARTINI ROSATO: It’s all too easy to overcomplicate the complex blend of flavours in a MARTINI Rosato & Tonic. Serve with a plate of fresh grilled green vegetables.

Wine and botanicals: Vermouth cannot be one without the other. Together, they barrage the senses with taste, aroma, texture and colour. Our vermouths blend Trebbiano wine from Emilia Romagna, and Catarratto wine from Sicily, to which we apply our botanical mastery. Aromatic herbs, fragrant fruit, exotic woods and captivating spices combine in different amounts and formations to produce ‘dry-blends’. The interaction between these herbs in the extraction process creates a unique flavour for each MARTINI expression.