Bordiga 'Vermouth di Torino Rosso', Piemonte, Italy NV

Bordiga was started in 1888 by Pietro Bordiga, a bartender in Torino when the city was the epicenter of Italian spirts and cocktail culture. He decided to locate his distillery in the small town of Cuneo because it offered him a strategic position a little over an hour south of Torino, and also close to the Occitan Alps, where he was sourcing his wild botanicals. The climate there, influenced equally by altitude and proximity to the Mediterranean sea, creates herbs that are particularly rich in essential oils and aromas. His great grandson, also named Pietro Bordiga, still lives above the distillery.

• Winemaker: Pietro Bordiga
  
• Variety: Nebbiolo, Moscato and Trebbiano from the Langhe
• Primary Botanicals: Artemisia absinthium, European dittany, elderberry, china, yarrow, orange peel, gentiana aucaulis flowers, vanilla bean, cardamom
  
• Botanical Source: artemisia, elderberry, yarrow, dittany, gentiana all wild foraged Locally, orange peel from Sicily, cardamom from Asia, vanilla from Madagascar.
• Vinification: Wines mixed and rested 5 days, sugar added and stirred over 5 days to dissolve, all herbs infused or distilled individually then added to the wine solution. Rested 40 days, clarified naturally with cold temperature, paper filtered, rested 10 days, then bottled. Rested 20 days in cellar.
• Tasting Note: Made in the classic Vermouth di Torino style, cardamom, vanilla and citrus meld with a silky mouthfeel. As with all Bordiga vermouths, freshness and acidity set it apart from others in the category, allowing the botanicals to shine

Cocktails: https://www.bordiga1888.it/cocktails-with-vermouth/

Requirements for authentic Vermouth di Torino:
1. the producer  must be ‘historic,’ which is to say must have been operating for at  least 50 years (Bordiga has been in continuous operation since 1888)
2. the recipe or the brand must be historic (again, Bordiga Vermouth was first produced at the end of the 19th century)
3. must be produced in an artisanal manner
4. must be produced in Piedmont
5.  must be based on wine, and have an alcohol content of at least 16°, and  must use the botanical flavorings typical of the area.Bordiga is  different from many of the Vermouth labels sold now because they  produce the vermouth themselves, they don’t buy it from a producer, and  they’ve been producing quality Vermouth for over a hundred years. The winery says ‘Bordiga is a producer, not a label,’ and ‘Tradition is our  present, and our future.’