This is the finest vermouth that Bordiga produces, thought to have been first produced in 1900-1910. Similar in style to the regular Vermouth Rosso from Bordiga, but made with 30% Barolo, the famous red wine that comes from the Langa region not far from Cuneo. (Most ‘red vermouth’ is made of white wine with caramel coloring.) Some aromatic white Moscato is also used, and some white Trebbiano. The Barolo is aged in large barrels for three years before being transformed into vermouth. The primary botanicals used are wormwood, dittany, elderflower, chinchona bark, quassia bark, orange peel, gentiana lutea root, anise, Bourbon vanilla from Madagascar, and Gentiana Acaulis flowers. Wormwood, Elderflower, and both gentians are wild foraged in the Alps west of the distillery; the only local herb that is cultivated is artemisia mutellina, known locally as ‘genepy,’ which is a protected plant.