Yerbasanta is the first Bolivian vermouth made from high altitude wine and botanicals natives obtained in indigenous communities and spaces of natural interest, in a fair and responsible way, based on the management plans established by the WCS (Wildlife Conservation Society).
The label and recipe of each of the three versions conceived is inspired by a book of Bolivian literature with a bitter or tragic argument about its protagonists, as a metaphor or analogy of the characteristic flavor of vermouth; a wine eminently bitter sweet.
Its three flavors are: Yerbasanta Coca Extra Dry, Yerbasanta Blanco Andino, Yerbasanta Rosso Amazónico
Color - deep red
Nose - fruity with a citrus note
Taste - sweet and bitter with a tropical fruit and an earthy undertone