Description
After extensive research in the archives, the history and original recipe of Bucci Vermouth was rediscovered, developed in the 1960s by Ferruccio de Bernard, an experienced distiller and oenologist, and Enzo Bucci, a passionate botanist.
The base of Bucci Vermouth is a blend of 70% Glera, 10% Pinot Noir, 10% Ribolla Gialla from Friuli and 10% Trebbiano. This special wine base is enriched with Pinot Noir to give the vermouth more body and complexity. The maceration process allows the plants to release their full aromas into the wine. Aging in oak barrels adds additional depth, while grape must, sugar and caramel provide a pleasant sweetness. The botanicals used include cherries, plums, raspberries, bitter oranges, juniper, artemisia, wormwood, gentian root, as well as cinnamon, cloves, vanilla and star anise.
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