First, the selected herbs and spices are chopped finely and soaked in a solution of water and alcohol. The natural ingredients are then dissolved by the water, releasing elegant aromas, and are preserved by the alcohol. The full richness of the aromas is achieved through maturation and refinement. Coarse filtering removes residual and unwanted particles.
Afterwards, crystalline sugar, ethanol and the extracted aromas are added to the freshly filtered wine and mixed until a homogeneous liquid is formed. After a sufficient maturation process, the MARTINI is stabilised in a three-stage cooling system.