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A Bianco vermouth from Nunquam, made using an old recipe dating back to 1750! A whole range of herbs and spices includng gentian, galangal, centaurea, Pontic and Roman wormwood, and citrus peels are crushed with a pestle and added to Tuscan wine, left to mature before being filtered and bottled. Always a star in cocktails, though the bright acidity here makes it an ideal pairing with rich cheeses.
Lots of fragrant spices, with clove, some white grape freshness, bittersweet citrus peel and herbaceous, bitter wormwood.
