An wine based botanical infusion. Essentially a modern version of the ancient “medicinal wines” or tinctures. Created by a winemaker and herbalist with no added sugars, sulphites or fortification.

The base is a solera of Inzolia, Zibibbo, Grillo, and Catarratto, aged in Marsala casks. Macerated with cinnamon bark, clove buds, ginger root, licorice root, lemon peel, and rosemary leaves.

Spicy and aromatic with richness from the marsala and flavoursome botanicals. Like a spicy Marsala without the sweetness. Delicious.

(This is an aromatised wine - made like an amaro or vermouth, but with an unfortified wine instead of a distilled spirit - best drunk within a week of opening.)