Bordiga Vermouth Bianco

Production of Bordiga vermouths takes between 40-45 days, using local Piemontese wine and real sugar. Each botanical is infused individually, giving greater control over flavour profile. Once the infusion process is finished, the infusions are blended with the wine and the real sugar. This is followed by the first natural filtering by freezing the vermouth for some days. After bottling, the product is left to rest in the cellar at a constant temperature of about 10 degrees for at least 15 to 28 days before being ready for consumption. Filtration? Only with natural processes and with the use of natural paper filters. 

Because of their ties to heritage and tradition, Bordiga vermouths carry the hallmark ‘Superiore’.

The Vermouth Bianco is an original recipe from 1888 with over 35 herbs and Moscato wine from Piedmont

Alcohol: 18%

Sugar: 19%

Selection of herbs: Absinthe, Lime, Maggioran, Mint, China Calissaia, Cardamon, Vanilla Bourbon, pepper, Carnation berries, Genzianella flowers, Sambuco, Sage, Orange peel, l

Appearance: Limpid bright staw yellow colour with amber reflections

Flavor: at first we taste the typical aromas of a delicate sweet Moscato wine, sot with subtle return of most grape juice, then we taste the typical bitter, pleasant flavors given by the herbs from the Piedmont Alps that last long and persistent.

Fragrance: a fresh fruity scent evolves into complex aromas of the herbs and spices used in this vermouth

Use: Truly exceptional pure on the rocks with citrus peel, delicious with some tonic water and great ingredient in all your vermouth based cocktails


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