Mixology

For the Castagner Vermouth recipe, we selected a set of botanicals, combined to enhance the characteristics of each, creating a harmonious balance. Artemisia as a bittering base, myrrh and boswellia to enrich with depth and complexity, aloe to give freshness, cocoa beans that balance the flavor profile with their soft sweetness, and mace and cinnamon that give a spicy note. In our recipe, in addition to the traditional use of Trebbiano wine, to tie our Vermouth more closely to the terroir, myrrh and boswellia have been infused in Glera, a white grape variety from which Prosecco originates. This particular infusion leads to enhance the sweet woody sensations of these two botanicals. Finally, the passage in cherry barrels gives an unmistakable persuasive and cherry note that contrasts well with the bitter hints of the infused herbs.

Juniper berries, red vine leaves, and other botanicals are processed separately, making individual infusions and employing different technologies and extraction times in order to obtain the most distinctive aromas from each.