Description
The nose shows a roasted character that suggests a savory component with orange peel & a touch of cream. The palate has a moderate sweetness that is soft, pretty and high toned, light spice. – D&M TASTING NOTES
IMPORTER NOTES:
OVERVIEW: The Bordiga Rosso vermouth is still made according to Pietros original recipe from the 1900s which importantly uses local Nebbiolo as one of the base wines. This is what provides the red color; no chemicals are used.”
TASTING: Made in the classic Vermouth di Torino style, this is light, delicate and silky, with baking spice (cardamaom, vanilla) balanced with sweet citrus flavors. As with all Bordiga vermouths, freshness and acidity set it apart from others in the category, allowing the botanicals to shine. Try this in any classic cocktail recipe, gin drinks, as an Americano with the Bordiga Aperitivo and Bitter Rosso (18% ABV)
PRIMARY BOTANICALS: Artemisia absinthium, European dittany, elderberry, china, yarrow, orange peel, gentiana aucaulis flowers, vanilla bean, cardamom Artemisia, elderberry, yarrow, dittany, gentiana all wild foraged locally, orange peel from Sicily, cardamom from Asia, vanilla from Madagascar. Wines are nebbiolo, moscato and trebbiano from the Langhe.
METHOD OF PRODUCTION: Wines mixed and rested 5 days, sugar added and stirred over 5 days to dissolve, all herbs infused or distilled individually then added to the wine solution. Rested 40 days, clarified naturally with cold temperature, paper filtered, rested 10 days, then bottled. Rested 20 days in cellar.
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