The exquisite, deceptively complex Vermouth Bianco uses Moscato as the base wine which Chazalettes ferments to relative dryness creating a slight bitterness, which is instrumental in balancing the wine’s sweetness. Aiming to hit the bianco sweet spot of balanced sweetness, bitterness and acidity, it incorporates 130 g/L sugar, sweet citrus, elderflower, rhubarb, cardamom, coriander, mace, orange, sage and a selection of other bitter herbs.
Characterised by intense floral and grape aromas, there’s sweet citrus, coriander, angelica and scented cardamom well-integrated with Piemontese Artemisia. Bitter notes of gentian and rhubarb balance the natural sweetness, which will serve well as the main component to many cocktails. And, of course, it remains perfectly poised for sipping chilled and neat, as originally intended.