Vermut Primo (Vermouth)

Exclusive handcraft products tailored to the target market.

Our Research and Development laboratory conducts constant research on market demands and its regulations. If needed, the recipes are adapted to the needs of the target country. Labeling and packaging comply with current regulations. The maximum production capacity can reach high targets according to the demands and packaging chosen by the customer, up to 10k bottles per week.

Product description and history:

Basilicata is a region rich in biodiversity and ancient history , and it’s easy to get inspired to create something unique.

In particular, the area of ​​the Ionian coast , very important since the times of Magna Grecia for its richness and fertility, is where we have concentrated our attention to give life to our “ Primo Vermouth with 100% Basilicata wine ”.

It was the Greeks who were the authors of the “Vinum Hippocraticum”, a white wine infused with dittamus flowers and mugwort to cure lack of appetite. This spread very easily in the various Greek colonies and thanks to new commercial exchanges it was enriched with new spices.

Over the centuries it was handed down among the different peoples of the Mediterranean until it became thanks to a Turin distiller what is now known as Vermut or Vermouth in French, thus creating the first widely consumed aperitif.

Unique and First

An elegant aromatic complex

The production takes place using an innovative technique which allows to obtain elegant and very concentrated extractions, taking advantage of the different alcoholic grades and the different maturation times .

Some botanicals are placed in direct infusion in the wine, while others are extracted individually in grain alcohol . Overall, the infusion times are approximately 30 days.

At this point, the filtered infusion is left to decant for 45 days, allowing the extracted aromas to correct maturation . Subsequently, the infusion will be filtered again and subjected to a polishing process for 20 days.

Hints

The nose denotes the presence of fresh wine clearly, with notes of wild herbs, spices, citrus and red fruits . The entrance on the palate is sweet with red and orange fruits, then immediately the roots, cinchona and mugwort awaken the long and persistent bitter notes . Vanilla, licorice and cloves open to notes of sophisticated pastry .

Botanics

• Artemisia

• Quassio wood

• Gentian

• Licorice

• Rhubarb

• China

• Vanilla

• Cloves

• Galanga

• Cinnamon

• . . . . .