VERMOUTH DI TORINO EXTRA DRY zabaione piemontese rosemary and cloves

rosemary and cloves

On the nose the bouquet is balsamic with notes of small dehydrated red fruits

for an authentic and quality mixology experience

Vinification: fermentation in stainless steel tanks at a controlled temperature of 28-30°C and maceration of the skins for 10 days with daily pump-overs

VERMOUTH DI TORINO EXTRA DRY zabaione piemontese rosemary and clovesProduced entirely in Cuneo, an area renowned for the quality of raw materials and artisan tradition. The processing follows an artisanal method which involves a slow maceration of 40 50 days, followed by a period of refinement in the cellar at a controlled temperature of around 10C for at least 15 20 days before bottling. Filtration is carried out exclusively with natural techniques, through refrigeration and paper filters, without the use of chemical