Bordiga Vermouth di Torino Extra Dry 375ml

Bordiga Vermouth di Torino Extra Dry 375mlThe nose shows a floral lift with gentian, orange peel, and a light bitter edge. The palate has a spine of the bitter gentian with flowers, citrus and spice to balance. D&M TASTING NOTES IMPORTER NOTES: OVERVIEW: Recipe from early 1900s, local cortese and moscato blended with over 30 individually infused and or distilled botanicals. At just 3% sugar, the Bordiga Extra Dry is a game changer for dry vermouth." TASTING: "With no sugar to hide behind the

The nose shows a floral lift with gentian, orange peel, and a light bitter edge. The palate has a spine of the bitter gentian with flowers, citrus and spice to balance. - D&M TASTING NOTES

IMPORTER NOTES:

OVERVIEW: “Recipe from early 1900s, local cortese and moscato blended with over 30 individually infused and/or distilled botanicals. At just 3% sugar, the Bordiga Extra Dry is a game changer for dry vermouth."

TASTING: "With no sugar to hide behind the acidity in the wine comes through and the floral and herbal notes shine. Spicy, floral, balanced acidity, long flavor evolves from sweet to dry to bitter. In Piedmont it is drunk chilled with fresh seafood or aperitivo, and we’ve been known to do the same, however it’s freshness livens up cocktails and we encourage you to use it in heavier pours than usually called for. Try this in a 50/50, Diplomat, Perfect Manhattan. (18% ABV)”

PRIMARY BOTANICALS: “Artemisia absinthium, elderflower, cinchona, quassia, orange peel, Gentiana acaulis flowers, black pepper, angostura bark, wild thyme  Artemisia, elderflower, gentiana all wild foraged locally, orange peel from Sicily. Others from Asia. Wines are trebbiano, moscato and cortese from the Langhe.”

METHOD OF PRODUCTION: “Wines mixed and rested 5 days, sugar added and stirred periodically 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 and rested 20 days in cellar.”