Cortese white wine, alcohol, water, sugar, extracts from 25 aromatics derived from natural herbs, spices, roots, and seeds (of which 14 are secret), natural caramel extracts give the typical red color.
Aloe, juniper, sage, angelica, hibiscus, bitter orange, licorice, mint, ginger, carnation, and rhubarb.
Fine crushing of the botanicals with a hammer mill. Cold extraction using a hydroalcoholic solution that irrigates the botanical powders for about 20 days, in order to extract all of the aromatic parts. Then the extract is mixed with wine, alcohol, and sugar. It is then refrigerated and filtered to remove all solid residues. Finally it is aged in steel tanks for about 40 days.