Vermouth Rosso is made with a white wine base that includes Moscato for its floral notes, along with  rosemary, bay laurel, thyme, oregano, wormwood, gentian, rhubarb, vanilla and more. For colour, burnt cane sugar was chosen rather than industrial caramel and there are no colorants, clarifying agents, or artificial preservatives added.

Vermouth Dry, crafted from a recipe from the 1950’s, blends herbs of the garden and mountain including absinthe, centaurea, hyssop, thistle and sage. Following maceration it is partially distilled and blended with Cortese wine to an elegant, floral and vinous vermouth. Dry vermouth is great on ice with lemon and makes a complex and distinguished Martini, shaken or stirred!

More recently, Vittorio and Filippo made a stunning amaro that shows all the complexities of the Vermouth Rosso. Amaro della Sacra is named after the ancient abbey perched on the summit of Mount Pirchiriano, near the city of Turin. Here there is both local ingredients such as gentianella, plus the ‘exotic’ vanilla of Madagascar and green cardamom of the Indies.  Best served over a large cube of ice.