Made with a selection of red and white wines, including Lambrusco, which have been aromatized with 19 botanicals, spices, bitter roots, and healing herbs including thyme, rosemary, lavender, black pepper, marjoram, nutmeg, and vanilla. These flavors are infused into the wine during a period of about six weeks. It is sweetened with Saba, the cooked grape must, and aged slowly in old barriques of Balsamic vinegar from the Giusti family, the oldest producer of Balsamic in Modena.
The decision to begin producing vermouth was inspired by the casks. Most of the casks still in use in the acetaia were first built and filled with balsamic vinegar during the 1700s and 1800s. Amongst the numerous alcohols that can be aged in barrels, vermouth was chosen for its Italian heritage and its capacity to compliment the flavors of balsamic vinegar. The vermouth itself is garnet-colored and highly aromatic. Upon sipping, many layers of flavors are revealed; the initial sensation of sweetness and acidity becomes enhanced by earthier notes, bitterness and warm spices. It makes for an extraordinary negroni, but you be sure to try it neat.
The decision to begin producing vermouth was inspired by the casks. Most of the casks still in use in the acetaia were first built and filled with balsamic vinegar during the 1700s and 1800s. Amongst the numerous alcohols that can be aged in barrels, vermouth was chosen for its Italian heritage and its capacity to compliment the flavors of balsamic vinegar. The vermouth itself is garnet-colored and highly aromatic. Upon sipping, many layers of flavors are revealed; the initial sensation of sweetness and acidity becomes enhanced by earthier notes, bitterness and warm spices. It makes for an extraordinary negroni, but you be sure to try it neat.
