With the Classico, their aim was recreate the style of vermouth that was born in Italy at the beginning of the 19th century. The recipe and method for mixing the wine, alcohol and herbs and spices for this vermouth is highly intricate and complicated. The basis for the vermouth is a Moscato Bianco Langarolo wine to which a pure and meticulously refined alcohol is added along with about fifteen different aromatic and medicinal herbs gathered from alpine slopes surrounding Turin. The sugar added to the vermouth is minimally refined, natural cane sugar.
Vermouth del Professore Classico Tradizionale
- Del Professore
- Piemonte, Italy
Method & Production
The luxurious amber colour of the Vermouth Classico Tradizionale is reminiscent of Marsala and the aromas on the nose fluctuate between hints of the liquorice and bitterness in absinthe, dried straw, mahogany and tea infusions. The medicinal quality in the flavour of the alcohol and its continual underlying bitterness manages to keep in balance with the refreshing flavours of herbs and spices, and is complemented by sweeter notes of ginger and citrus peel, making the Vermouth both slightly bitter and slightly sweet.