Bordiga Bianco di Torino Vermouth 750ml

The Bianco was Pietro Bordiga's very first recipe, created in 1888 and still made from his original formula today. The distillery has moved once since, from the historic center of Cuneo to a spot just outside town on the road toward the mountains, but the same copper pot still from the founding year remains at its heart. For more than a century, local mountaineers whose families Pietro befriended have continued to forage the wild herbs used in the recipe from the nearby Alps.

The base is Piedmontese white wine, both Moscato and non-aromatic varieties, fortified with triple-distilled neutral grain alcohol. At least thirty botanicals go into the blend, including nutmeg, coriander, fennel seed, and the local absinthe plant known as Erba Bianca, along with alpine gentian root and gentian flowers gathered by hand in autumn and spring. Each botanical is infused separately before joining the base wine, which then rests for over two weeks before bottling at eighteen percent alcohol.

Golden yellow and slightly opalescent, it offers aromas of mountain herbs, lime, sage, and nettle over a backdrop of cinnamon and citrus. The palate is complex and well balanced between sweet and bitter, with notes of black pepper and ginger. Serve it over ice with orange peel, or alongside cured meats like lardo and soft cheeses such as Robiola di Roccaverano.