Bordiga Vermouth Rosso

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’.

In the historical recipe of the Red Vermouth, besides the white wine, is also used the noble Piedmontese red wine, Nebbiolo, coming from Conterno cellar and Barolo Bussia Vineyards.

Alcohol: 18%

Sugar: 17%

Selection of herbs: Absinthe, Lime, Maggioran, Mint, China Calissaia, Cardamon, Vanilla Bourbon, Carnation berries, Gentian root, Sage, Citrus peel, Fennel, Coriander

Appearance: Limpid deep amber

Flavor: slightly citrus scents evolve in the taste coming from the Alpine herbs, which blend nicely with the sugar component

Fragrance: intense, slightly spicy with hints of citrus

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


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