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Primo Rojo is a red vermouth made by Primo de Lanzarote with Malvasía Volcánica and Diego.
It is an excellent vermouth to accompany appetizers, iberico, pickled fish and seafood, blue and cured cheeses. Ideal combined with classic and modern cocktails.
Appearance: ruby red colour with brick-red hues.
Nose: red fruits and balsamic and spicy nuances stand out on the nose.
Tasting phase: the palate begins with an aromatic entrance and a well-balanced bitterness. Intense impact of wormwood and rhubarb, bitter notes of cinchona and gentian and citrus notes of orange peel.
Primo Rojo is a red vermouth made by Primo de Lanzarote with Malvasía Volcánica and Diego.
It is an excellent vermouth to accompany appetizers, iberico, pickled fish and seafood, blue and cured cheeses. Ideal combined with classic and modern cocktails.
Appearance: ruby red colour with brick-red hues.
Nose: red fruits and balsamic and spicy nuances stand out on the nose.
Tasting phase: the palate begins with an aromatic entrance and a well-balanced bitterness. Intense impact of wormwood and rhubarb, bitter notes of cinchona and gentian and citrus notes of orange peel.
Primo Rojo is a red vermouth made by Primo de Lanzarote with Malvasía Volcánica and Diego.
It is an excellent vermouth to accompany appetizers, iberico, pickled fish and seafood, blue and cured cheeses. Ideal combined with classic and modern cocktails.
Appearance: ruby red colour with brick-red hues.
Nose: red fruits and balsamic and spicy nuances stand out on the nose.
Tasting phase: the palate begins with an aromatic entrance and a well-balanced bitterness. Intense impact of wormwood and rhubarb, bitter notes of cinchona and gentian and citrus notes of orange peel.
Primo Rojo is a red vermouth made by Primo de Lanzarote with Malvasía Volcánica and Diego.
It is an excellent vermouth to accompany appetizers, iberico, pickled fish and seafood, blue and cured cheeses. Ideal combined with classic and modern cocktails.
Appearance: ruby red colour with brick-red hues.
Nose: red fruits and balsamic and spicy nuances stand out on the nose.
Tasting phase: the palate begins with an aromatic entrance and a well-balanced bitterness. Intense impact of wormwood and rhubarb, bitter notes of cinchona and gentian and citrus notes of orange peel.
