Tasting Notes
Our exclusive recipe no697 respectfully adheres to the Vermouth production guidelines imposed by the Italian authorities. It has a strong notes of Absinthe, Rhubarb and Licorice. The alcohol strength is 16%, while the sugar percentage is relatively low at 14% to ensure the fi nal product is more bitter and dry than other labels. Additionally, and prerequisite for us, the rich color of our Red Vermouth is obtained naturally using burnt sugar, without added dyes or synthetic caramel such as e150c or e150d (already banned in many countries outside the EU). All the ingredients are strictly natural.
Arguably Italy’s most important fine wine region, Piedmont is synonymous with Nebbiolo, Barolo, and Barbaresco. It’s also home to a wide array of other compelling reds and whites that range from the austere to the juicy and joyful.
LOCATION:
Northwest Italy, bordering France and Switzerland, with the Alps to the north and the Apennines to the south.
TERROIR:
Rolling hills and foggy mornings define Langhe and Roero. Soils are mostly calcareous marl with sandy or clay-rich layers depending on the site. Continental climate with cold winters and warm summers.
VARIETIES:
Nebbiolo is king, producing powerful, tannic reds. Barbera and Dolcetto round out the red trio. For whites, look to Arneis, Cortese (Gavi), and Timorasso. Moscato is important in the Asti area.
| Product Type | Spirits Aperitif/Vermouth |
| Volume | 750ml |
| Country | Italy |
| Region | Piedmont |