| Producer | Mauro Vergano |
| Country | Italy |
| Region | Piedmont |
| Style | Vermouth |
| Sku | 1122146 |
| Size | 750ml |
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Your Description:
Some words from Mauro about this concoction:
"I would like to describe it as a traditional Piemontese Vermouth aperitif. The use of Grignolino as the base wine was one of my (few!) good intuitions; naturally, the choice of producer could only fall to the Grignolino from Casina Tavjin: a wine with an intense, dry fragrance that has the right body and isn’t particularly tannic. In a word: the best Grignolino that I have ever tasted. (note: due to very short crops at 'Tavijn, Mauro was forced to source Grigolino from other producers. In 2019, the 100% 'Tavijn Americano was released)
Like all vermouths, the extract contains absinthe (in this case a mixture of the Maggiore, Gentile and Pontico varieties). But in order to transform a vermouth into an Americano you have to integrate the herbs at its base with other more bitter ones like gentianella and citrus zest like bitter orange and chinotto."
Winemaking:
The first step is the preparation of the extract or “concia”. This is done by leaving a mixture of chopped herbs and spices in alcohol for about 20/30 days. Then the extract is filtered and left to age for a few months. The second step is the actual preparation of the product. To make the product I mix the extract, sugar and alcohol. The last step is clarification followed by filtering which produces a clear product with long-term stability.
