It’s hard to stick to your roots,
but at Bordiga we’ve been doing it for 130 years.
BORDIGA VERMOUTH DI TORINO
Unique production process
We’re firm believers in doing things properly. Production of our vermouths takes between 40-45 days, we only use local Piemontese wine and real sugar. Each botanical is infused individually, giving us greater control over flavour profile. Once the infusion process is finished, the infusions are blended with the wine and the real sugar. Here we do a first natural filtering by freezing the vermouth for some days. After bottling, the product is left to rest in the cellar at a constant temperature of about 10 degrees for at least 15 to 28 days before being ready for consumption. Filtration? Only with natural processes and with the use of natural paper filters.
VERMOUTH EXTRA DRY
In the Vermouth Extra Dry the historic recipe (Vermouth Amaro Secco) provides the use of quality Langhe white wine from the Langhe wine area, a small percentage of Moscato wine is also used.
Ingredients: White wine (Langhe Bianco and Moscato), sugar, wheat alcohol, herbal infusions and aromatic plants, caramel
Selection of herbs: Absinthe, Lime, Coriander, Maggioran, Fennel, Gentile Absinth, China Calissaia, Cardamon, Quassia, Vanilla Bourbon of Madagascar, Carnation berries, Gentian root, Sage, Citrus peel
Appearance: Gentle straw yellow
Flavor: Strong taste, particularly vinous, from balanced acidity, with long evolution from the initial sweet to the typical bitter dry
Fragrance: Pleasantly intense scent of spicy wine and slightly floral
Use: Perfect pure on the rocks, delicious with some tonic water and great ingredient in all your vermouth based cocktails
Original recipe from 1888 with over 35 herbs and Moscato wine from Piedmont
Ingredients: White wine (Moscato), sugar, wheat alcohol, herbal infusions and aromatic plants, caramel
Selection of herbs: Absinthe, Lime, Maggioran, Mint, China Calissaia, Cardamon, Vanilla Bourbon, pepper, Carnation berries, Genzianella flowers, Sambuco, Sage, Orange peel, l
Appearance: Limpid bright staw yellow colour with amber reflections
Flavor: at first we taste the typical aromas of a delicate sweet Moscato wine, sot with subtle return of most grape juice, then we taste the typical bitter, pleasant flavors given by the herbs from the Piedmont Alps that last long and persistent.
Fragrance: a fresh fruity scent evolves into complex aromas of the herbs and spices used in this vermouth
Use: Truly exceptional pure on the rocks with citrus peel, delicious with some tonic water and great ingredient in all your vermouth based cocktails
In the historical recipe of the Red Vermouth, besides the white wine, is also used the noble Piedmontese red wine, Nebbiolo, coming from Conterno cellar and Barolo Bussia Vineyards.
Ingredients: White wine (Moscato), Red wine (Langhe Nebbiolo), sugar, wheat alcohol, herbal infusions and aromatic plants, caramel
Selection of herbs: Absinthe, Lime, Maggioran, Mint, China Calissaia, Cardamon, Vanilla Bourbon, Carnation berries, Gentian root, Sage, Citrus peel, Fennel, Coriander
Appearance: Limpid deep amber
Flavor: slightly citrus scents evolve in the taste coming from the Alpine herbs, which blend nicely with the sugar component
Fragrance: intense, slightly spicy with hints of citrus
Use: Truly exceptional pure on the rocks with orange peel, delicious with some tonic water and great ingredient in all your vermouth based cocktails
Bordiga has reintroduced these classical herbal infusions to its repertoire, following the original recipe laid down in the fifties.
Whit its unmistakable blend of fresh citrus, soft rhubarb and bitters, aperitivo has a velvety, caramel-like texture that melts on the tongue.
Its perfect served over ice with a splash of soda, or with prosecco and a slice of orange as the base to an exquisite Spritz.
Herbal infusion characterized by Citrus, Gentiana and Gentian root
Herbal infusion characterized by mountain herb infusions, Arnica, Genepy, Aniseed, Eucalyptus and Mint