Alcohol is infused with a selection of herbs and spices, including; wormwood, juniper, rhubarb, myrrh, licorice, vanilla, mint, amung others, for a 60 day period. The botanicals are then pressed and sugar and Piemontese wine (80% Cortese DOC, 20% Barbera d’Asti DOCG) are added to make the Vermouth, followed by a light filtration and bottling.
Vermouth di Torino Superiore Rosso
- Piemonte, Italy
Method & Production
With a shining dark amber colour, this Vermouth reveals the characteristic hints of wormwood, gracefully matched with balsamic aromas, wood and resin.
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