About the wine

At the end of the nineteenth century, Pietro Bordiga owned a famous bar in Turin. He decided to use his knowledge of botanical flavorings and the extraction of essential oils to open a distillery, and he decided to locate it in a city near the mountains where the wild plants used to make amaro and other spirits grew. He chose the city of Cuneo, a little over an hour south of Turin, and close to the Occitan Alps. The climate here influenced the mountains and by proximity to the ocean just over the Alps, creates herbs that are particularly rich in essential oils and aromas.

The distillery used to be in the historic heart of Cuneo and was then moved just outside of town towards the mountains, where it is now. At the heart of the building is the ancient copper pot-still that dates from 1888. Bordiga makes all of their own infusions, and many of the wild plants they use, such as gentian, juniper, and chamomile, are still gathered in the Alps nearby. They produce Vermouth, including the classic Vermouth di Torino; Gin; and a number of Amaros (herbal liqueurs with a balance towards bitterness).

Requirements for authentic Vermouth di Torino:
1. the producer must be ‘historic,’ which is to say must have been operating for at least 50 years (Bordiga has been in continuous operation since 1888)
2. the recipe or the brand must be historic (again, Bordiga Vermouth was first produced at the end of the 19th century)
3. must be produced in an artisanal manner
4. must be produced in Piedmont
5. must be based on wine, and have an alcohol content of at least 16°, and must use the botanical flavorings typical of the area.

Bordiga is different from many of the Vermouth labels sold now because they produce the vermouth themselves, they don’t buy it from a producer, and they’ve been producing quality Vermouth for over a hundred years. The winery says ‘Bordiga is a producer, not a label,’ and ‘Tradition is our present and our future.’ 

Ingredients: Moscato, Langhe Nebbiolo, sugar, wheat alcohol, herbal infusions, and aromatic plants, caramel

Botanicals: Wormwood, lime, marjoram, mint, cinchona bark, cardamon, vanilla, carnation berries, gentian root, sage, citrus peel, fennel, coriander

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