• Nebbiolo, Moscato, Cortese, Trebbiano
  
  
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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. The Bordiga Rosso vermouth is still made according to Pietro’s original recipe which importantly uses Nebbiolo as one of the base wines. This is what provides the red color; no chemicals are used. 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.