This classic vermouth is based on both white and red wine (sweet vermouth is often made of white wine only, the color coming from caramel). The red is Nebbiolo, the white varieties are Moscato, Cortese, and Trebbiano. About 25 botanicals are used, many grown in the Occitan Alps near the distillery; the principal ones being wormwood, dittany, elderflower, cinchona bark, quassia, orange peel, Gentiana Acaulis flowers, cardamom, yarrow, and saffron.
The botanicals are individually infused in pure alcohol derived from wheat so that the extraction of each component is correct. (No purchased infusions are used.) These infusions are combined, and then blended with the different wines, and sugar is added. After cold stabilization and filtration, the vermouth is bottled; after resting for another few months it is ready to be sold.
Bordiga created his first Vermouth when the business was founded in 1888. Still today in the middle of the wall of the historic distillery headquarters, there is written the words “Vermouth Bordiga”. Our is a very long tradition of excellence that is a guarantee of quality. Even nowadays, Bordiga Vermouth is presented with the label with the original image, linked to the historic recipe connected to the distant colonies of East Africa, where the rare spices used come from. The best Piedmont’s and Italian’s wines and the best Alpine herbs are carefully mixed with exotic spices from East to make the traditional Turin’s Vermouth with the “SUPERIOR QUALITY” label.