Vermouth di Torino IGP Rosso Bordiga

The Vermouth di Torino Rosso Bordiga originates in Cuneo, in Piedmont, from the union of carefully selected Piedmontese wines and infusions of herbs, spices, and roots. The base consists mainly of Cortese and Nebbiolo from the Langhe, accompanied by botanicals such as wormwood, marjoram, fennel, linden, coriander, cardamom, bitter orange, Madagascar Bourbon vanilla, clove, gentian root, Cinchona calisaya, and sage.

Production follows an ancient, traditional process that uses alpine botanicals hand-harvested in the Cuneo Alps, Piedmontese wines, and exotic spices. The process requires at least 40–50 days before bottling, followed by a further rest in the Bordiga cellars for at least 15–20 days at a constant temperature of about 10 °C; filtration is carried out exclusively by natural methods, through refrigeration and natural paper filters.

In the glass, it shows an amber-red color. The nose is intense and spicy, while the palate is bold, vinous, and very persistent, with a progression from an initial sweet note toward a persistent, slightly tannic bitter finish.

Ideal as an aperitif or after dinner, to be enjoyed neat, over ice, or as an ingredient in the mixing of classic cocktails.