NV Bordiga Vermouth Bianco
NV Bordiga Vermouth Bianco is produced by Bordiga, an established northern Italian house with roots dating back to 1888. It is made using a base of Piedmont white wines—primarily Moscato, Trebbiano, and Cortese—sourced from vineyards in the Langhe region and areas adjacent to the Occitan Alps. The production process employs a triple-distilled grain alcohol into which over 30 botanicals are individually infused. These botanicals include locally grown Alpine herbs (such as gentian, fennel seed) and traditional spices (including nutmeg and coriander), as well as select exotic ingredients from East Africa. The botanically infused alcohol is then blended with the base wine and undergoes controlled maceration, precise sugar dosing, and cold stabilization to ensure product consistency and stability.
Regular price
$40.00
Regular price
Sale price
$40.00
Farming
Harvest
Quality local wines are produced using traditional, small‐scale methods in historic facilities, with precise botanical selection including Alpine herbs and exotic spices.
Fermentation & Infusion: Individual botanical infusions are prepared either by macerating the botanicals directly in the base wine for 10 days or by infusing them in pure, triple‐distilled grain alcohol before blending with the wine. Traditional recipes are followed to combine these distinct elements, and pot stills are employed in certain artisanal processes.
Aging & Stabilization: Following botanical integration, the blend is dosed with sugar and rested for 10 days, then cold stabilized in refrigerated tanks for 5–6 days.
Fermentation & Infusion: Individual botanical infusions are prepared either by macerating the botanicals directly in the base wine for 10 days or by infusing them in pure, triple‐distilled grain alcohol before blending with the wine. Traditional recipes are followed to combine these distinct elements, and pot stills are employed in certain artisanal processes.
Aging & Stabilization: Following botanical integration, the blend is dosed with sugar and rested for 10 days, then cold stabilized in refrigerated tanks for 5–6 days.
