Dolin Vermouths are produced in the Alpine town of Chambery and makes its wines according to a controlled method that was set down in 1932. This means production must occur in Chambery itself, real plants rather than pre-prepared infusions must be used during maceration, and sugar rather than other sweetening products must be used.
Clear, dark copper, reddy-brown. Sarsaparilla and citrus zest nose with stewed fruits, quince and Christmas spices (clove and cinnamon). Perfectly balanced, bitter-sweet sarsaparilla, herbaceous, citrus zest, prune/stewed fruit, quinine and cigar tobacco palate with light spice. Bitter citrus notes lead the tobacco, citrus zest and quinine finish.
— Distiller's notes