Vermouth in Bordiga only high quality raw materials are used such as Alpine botanicals still hand-picked by mountaineers in the Cuneo Alps, fine Piedmontese wines and exotic spices. The production involves an ancient and traditional procedure which contemplates no less than 40-50 days before bottling. After bottling, the product is left to rest again in the Bordiga cellars at a constant temperature of about 10 degrees for at least 15-20 days before being ready for consumption. Filtration takes place exclusively with natural processes, by refrigeration and with the use of natural paper filters.

MAIN BOTANICALS:absinthe, linden, coriander, marjoram, fennel, gentle wormwood, china calissaya, cardamom, quassia, Madagascar bourbon vanilla, clove berries, gentian root, sage, citrus peels

MAIN WINES:Moscato Secco Trebbiano and Cortese.

PRODUCTION AREA:Cuneo, Piedmont