Given the wealth of crus available in the Langhe, Elena and Luca crafted their vermouth using the best Piedmontese wines: 33% Barolo Ravera Vietti and 67% Roero Arneis. Ingredients are preferably sourced from small, sustainable growers or harvesters, often local, family-run businesses who follow the rhythm of the seasons.
The main ingredients are Piedmontese medicinal herbs - such as gentian and absinthe - grown or hand-picked in the Alpine areas of Cuneo province. Equally important is the sourcing of citrus fruits, whose peel, packed with essential oils, is used: citron from the traditional botanical gardens of Lake Maggiore, and chinotto from Savona on the Ligurian riviera. Care is taken in the selection of non-local flavorings: rhubarb, cloves and vanilla from Polynesia. The result is a fresh vermouth that’s delicious on the rocks, or an ideal addition to any number of cocktails.