Vermouth

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CLASSICO

VERMOUTH DI TORINO

CLASSICO

With the Classico we have recreated the Vermouth style popular in Italy at the end of the 18th century. The Muscat base wine is enriched with aromatic and medicinal herbs, picked on the Alpine heights around Turin, along with a great many traditionally-used exotic spices. The vermouth we produce aspires to reappropriate its traditional and rightful role as a ready-to-drink aperitif.

MAIN BOTANICALS

Absinthe, mint, citrus, gentian, vanilla, cloves, mace.

VOL 18% | CL 75

With the Classico we have recreated the Vermouth style popular in Italy at the end of the 18th century. The Muscat base wine is enriched with aromatic and medicinal herbs, picked on the Alpine heights around Turin, along with a great many traditionally-used exotic spices. The vermouth we produce aspires to reappropriate its traditional and rightful role as a ready-to-drink aperitif.

VERMOUTH E SODA

5 cl Del Professore Classico, a top of ice-cold soda,  lemon zest. 

Serve on its own or over ice.

 

ROSSO

VERMOUTH DI TORINO

ROSSO

Our Rosso embodies the authentic Piedmontese tradition and is made from Nebbiolo wine. It is aged in wooden barrels for periods of several months, which vary from season to season, to ensure a harmonious balance of flavours and an unmistakeable aroma.

MAIN BOTANICALS

Absinthe, Alpine mint, cloves, mace, gentian.

VOL 18% | CL 75

The warm, embracing scent of wood, balsamic and mentholated, is reminiscent of the herbal mixtures of yesteryear, characterised by aromas of absinthe, bitter orange, Alpine mint, cloves and other spices. Soft and full on the palate, thanks to its perfect balance between alcohol and sugar, with a pleasantly bitter and smooth finish of rhubarb and gentian.

AMERICANO DEL PROFESSORE

4 cl Del Professore Rosso,  2 cl Bitter Del Professore,  ice-cold soda at taste.

Serve in an old fashioned glass filled with ice, mix and garnish with lemon and orange zest.

VANIGLIA

VERMOUTH DI TORINO

VANIGLIA

Vermouth Vaniglia (vanilla) is made with a Freisa base wine. The Freisa is a highly tannic and fruity red grape variety which gives it its garnet hue through the infusion of vanilla pods, citrus peel, absinthe and other spices.

MAIN BOTANICALS

Absinthe, gentian, quassia, vanilla.

VOL 18% | CL 75

Full, rich and complex on the nose, with distinct warm vanilla notes elegantly accompanied by fresh citrus and warm, enveloping rhubarb overtones. This is a unique vermouth made from a 100% red base wine with a delicately bitter, soft and smooth finish.


Serve cold and neat in a wine glass. Perfect with chocolate cake, pastries or on its own.

CHINATO

VERMOUTH

CHINATO

A recipe that revives an old tradition, which was widespread in the late 19th century, of combining the delicate bitterness and fortifying virtues of cinchona with the classic sweetness and aromas of vermouth, to create a beverage which is perfect as an aperitif or after-dinner drink.
A powerful and entirely natural aromatic base, just the right amount of sweetness, and a dash of bitter spices make Vermouth Chinato del Professore a drink unlike any other.

MAIN BOTANICALS

Orange, Vanilla, Cinchona Calisaya, Coriander.

VOL 18% | CL 75

The Barbera grape creates the base wine’s bouquet, which is complement by a skilful blend of spices creating an impression of completeness, first on the nose, then on the palate. Its distinctive aromas include citrus, coriander and vanilla, but it is the Cinchona Calisaya that closes the circle, creating a well-balanced and long-lingering sensation of pleasure.

IMPROVED MI-TO

3 cl Vermouth Del Professore Chinato, 2 cl Bitter Del Professore, 1 cl Rhubarb liqueur

Pour all the ingredients into an old fashioned type glass with ice, mix and garnish with orange zest.

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