The aromatization of wine is a very old method, which dates back to antiquity. It comes either to improve a mediocre quality wine or create an apéritif. Currently, aromatized wines contain between 16% and 21% alcohol, and are obtained from mainly bitter or aromatic substances according to recipes that are specific to each producing House. Also fall into this category of production local, craft or household, where wine is served after having made macerate, longer or shorter, citrus or red berries.
