Production

The ingredients

For all our vermouths, the starting point is the use of excellent quality wines.
In our Riserva and ‘L Türinèis, the protagonist is an excellent Piedmontese Moscato.
In smaller proportion, this aromatic and fragrant wine also contributes to the mix of flavors of our Rosso and Bianco, where it meets with other fine Piedmontese and Italian blends.
In our vermouths there are more than thirty botanicals, those that made our recipe perfect.
Some of them are local, such as wormwood, yarrow, clary sage and gentian, from Piedmont fields and mountains.
Others, however, face a long journey before arriving at the production plant, such as vanilla and cinnamon.
Moreover, in our recipes there are botanicals such as quassia, licorice, china, but also thyme, savory and star anise.
A subtle touch that you might recognize is that of grapefruit, which adds to the more traditional hints of lemon and orange.
For the production of our ‘L Türinèis we have entrusted the competence of Guido Castagna, one of the greatest Italian chocolate masters, worldwide recognized.
With Guido we selected and roasted the cocoa beans that we use to enrich the bouquet of this product, making it unique and inimitable.

The production process

We put herbs and spices to macerate with a slow and artisanal process.
Then we mix the natural extract with wines, alcohol and sugar.
The last step is the longest: the period of rest that the vermouth passes, in solitude and in the dark, to mature at the right point.

The result

The striking color of Anselmo is completely natural.
Both the intense red amber of our Rosso and the pure amber, lighter and more transparent, of our Riserva and ‘L Türinèis,
they are exclusively due to the presence of burned natural sugar.
The Bianco is absolutely pure: the resulting color is given exclusively by the wine we use, enriched by the infusion of spices.