The House Of Peroni Brings A Taste Of Italy To Manchester This Spring

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Italians have always sought to push the boundaries to create something unique – from the pioneering Renaissance art movement that placed Italy as the capital of the world’s art scene, through to Carlo Peroni, who in 1963 was inspired to craft the first premium Italian beer.

To celebrate the quality of craftsmanship that is so inherent to the Italian way of life, The House of Peroni will be opening its doors in Manchester, giving visitors the chance to experience art like never before, all within the backdrop of a vibrant Peroni Nastro Azzurro bar.

The House will open its doors in Manchester’s bustling Spinningfields Square for a special four-day event from Wednesday 5th April – Saturday 8th April that will allow guests to experience a virtual world that blends art and technology.


The brand has teamed up with Beautiful Crime Agency and three featured artists to produce bespoke art using innovative technology from Tilt Brush by Google. Guests visiting The House of Peroni will be able to virtually step inside these artworks and explore the pieces, before being given the freedom to experiment and explore their own artistic talent, under the guidance of an expert.

Brit artist Carne Griffiths, along with 2016 Lumen Prize winner Fabio Giampietro and Italian graffiti artist, Peeta, have each created incredible virtual reality pieces around the theme of ‘craftsmanship’– a quality inherent to Peroni Nastro Azzurro.

Italian artist Fabio Giampietro (2016 winner of the prestigious Lumen Prize for digital art) has drawn on his early childhood memories with his carpenter uncle and blended this with his love of the ‘Futurismo’ art
movement of the early 20th century.

Fabio comments: “My signature style is to create a fairly abstract cityscape and play with a sense of perspective. For this project, entitled ‘Neon Vertigo’, I’ve invoked the craftsmanship that was apparent in my uncle’s joinery work and related it to architecture and the concept of the ‘metropolis’ – a motif that is apparent throughout all of my work.”
Brit artist Carne Griffiths found his inspiration from his 12 years as an embroidery designer, from which came a real fascination with the creation and manipulation of the drawn line. Similarly, Italian artist Peeta, has looked to his own heritage and experience in the art world to bring his work to life – using Venetian ‘Murano’ glassware as his muse.


The pop up will play also play host to a bar and aperitivo area, where guests can enjoy an evening with friends over a Peroni Nastro Azzurro, an infusion and a selection of antipasti all against a backdrop of works from our resident artists.

Award winning ‘Master of Mixology’, Simone Caporale will also return for a third year to bring his inimitable style of cocktail mastery to the infusion menu. With gin, Peroni Nastro Azzurro and sweet, spring-like citrus notes, the Oro Liquido liquid gold serve glows bright from the menu and is joined by L’Astratto – a long, more bitter serve featuring flavoured, coloured ice cubes. A fragrant take on the traditional Bellini, the Peroni Peony will feature crisp white peach, grape, peony and magnolia flowers. Finally, the classic Peroni Negroni will also re-join the menu for another year.
The centrepiece of the pop up, will be an eye-catching bar structure created by renowned set designer Petra Storrs. For her distinctive design, she has been inspired by the rich colour palette and playfulness of the light effects in the Tilt Brush technology, and blended it with the iconic Peroni Nastro Azzurro ‘blue ribbon’ to create an incredible focal point.

The House of Peroni takes residence at
Spinningfields Square, Quay Street, Manchester, M3 3AP
from Wednesday 5th April – Saturday 8th April.

For more information visit:

Luxardo Launches Bitter Bianco For White Negroni And Aperitifs

Luxardo Bitter Bianco launches in the UK this Spring. The distilled infusion of bitter herbs, aromatic plants and citrus fruits is made to a recipe created by the Luxardo family who have re-imagined the classic Italian aperitivo. At 30 percent abv. it has a transparent ivory colour, which makes it ideal for mixing in a White Negroni. Luxardo global brand ambassador Gareth Franklin will be creating further adventurous new serves, with an individual take on Margarita and Daiquiri styles. Luxardo Bitter Bianco has the fruity aromas of sweet and bitter oranges, balanced by hints of spices and botanicals. Its smooth taste combines fresh citrus with a gentle bitter finish.

Similar to the creation of Luxardo Maraschino, the Luxardo Bitter Bianco also stands out as a liqueur which is unusually produced by distillation. This creates a new dimension of flavours and its signature colour, whilst still staying true to its bitter-sweet heritage.

Distinctly different with a smoother taste profile, it makes for an alternative 21st century style of Negroni, when it is mixed with gin and white vermouth. To enjoy its taste in the freshest way, drink it over ice with a splash of soda or on the rocks, garnished with a wedge of orange or lemon. Luxardo global brand ambassador Gareth Franklin adds, “Luxardo Bitter Bianco is a very modern style of distilled liqueur and works perfectly as an aperitif. It has classic Italian bitter notes and is blended to be soft, floral and aromatic; a very intriguing creation. I will be hosting a roadshow to trial new mixes with bartenders in key cities, and look forward to new taste adventures.”

Marketing manager Craig Chapman adds, “The Luxardo classic liqueurs & specialities have established themselves very successfully in top bars. This year, Cellar Trends will be backing Luxardo Bitter Bianco to join the line-up of Maraschino, Amaretto and Limoncello, and the Sambuca range. They are authentic, full strength choices which bartenders can rely on to really deliver on taste.”

Luxardo White Negroni

1 shot (25ml) Luxardo Bitter Bianco
1 shot (25ml) gin
1 shot (25ml) white vermouth

Stir over ice and garnish with a wedge of fresh orange.

Luxardo Bitter Bianco gin & tonic

1.5 shots (35ml) gin
1 shot (25ml) Luxardo Bitter Bianco

Mix over ice and top up with tonic water. Add a squeeze of fresh lime and stir.

Clive Owen And Paolo Sorrentino Lead (R)evolution To Film For Campari Red Diaries 2017

Campari®, the iconic red Italian bittersweet apéritif, today announces Campari Red Diaries; a holistic (r)evolution to the late Campari Calendar.

Representing a step-change in the brand’s communication, Campari Red Diaries brings to life the powerful ethos that “every cocktail tells a story”, celebrating cocktails as a form of art and a powerful vehicle for expression by shining a light on the experiences and emotions that inspire bartenders to create and share their craft.

Captivating month by month, the 2017 Campari Red Diaries journey harnesses the richness of storytelling, using short films as a vehicle for the first time to guide Campari lovers on an imaginative journey through a year-long series of cocktail stories from across the globe, to be shared with consumers via Campari’s official YouTube channel.

The founding story, a noir called Killer in Red, was written and directed by the Italian internationally-renowned award winner, Paolo Sorrentino and stars globally-acclaimed actor, Clive Owen, to debut the tale of the never-before seen eponymous cocktail after which the enchanting seven-minute short film takes its name.

While Killer in Red stands to ignite the Campari Red Diaries journey, it is flanked and complemented by a collection of 12 cocktail stories, which each bring to life the artistry and flair of 14 bartenders from all over the world. These stories introduce viewers to the magic behind the creation of each Campari cocktail, placing the culture of mixology and its many facets centre-stage, and each is brought to fruition by young and emerging Italian director, Ivan Olita.

While the content will be housed exclusively on Campari’s official YouTube channel, the premiere of Killer in Red and the full unveil of Campari Red Diaries will take place on 24th January 2017 in Rome, Italy; home to the legendary Cinecittà film studio – a symbol of Italian cinema.

On writing and directing Killer in Red, Paolo Sorrentino comments, “Campari is an Italian icon which has garnered global love and attention due to its strong, intrinsic sense of aesthetic and well-defined style – the very same qualities I pride myself on. With this year’s campaign embracing the realm of film, I really wanted to ensure I harnessed the theme of storytelling with an intriguing intensity. Working with Clive was fantastic – his compelling presence and enthusiasm allowed me to create a short film which I hope proves fresh, inspiring and imaginative.”

On his involvement, the Golden Globe award-winning Clive Owen adds, “I was honoured to be chosen to shoot Killer in Red as part of the 2017 Campari Red Diaries campaign, particularly since this year represents the brand’s first foray into the world of cinematography and film. Working with Paolo was a real pleasure.”

Bob Kunze-Concewitz, Chief Executive Officer of Gruppo Campari comments, “This year’s campaign, Campari Red Diaries, centres on bringing to life the stories that inspire bartenders all around the world to innovate and create cocktail recipes we all are privileged to enjoy. The direction taken with this year’s campaign is unique – we have used film for the first time in the brand’s history, to guide fans on an imaginative journey, while also celebrating the flavour complexity and versatility of Campari that too inspires such imaginative recipe creation. The ever-charismatic Clive was the perfect subject to depict Paolo’s intense narrative and we’re very much looking forward to unveiling the full campaign come January.”



A few weeks back I was introduced to Bellini Canella, a brand I had followed on social media but never had the pleasure to experience. As the Summer enters, I thought it was now appropriate to look into the Canella brand of Italy, and see if this is a worthy contender for drink of the Summer!

Canella itself starts in the year 1947 with Luciano Canella worked in his mothers family restaurant, touring the local farms for the freshest produce to use. With this knowledge, he starts creating Canella wines, resulting in other inns, restaurants and bars in the area starting to order. The first Canella winery is born via San Francesco at San Donà.

Travelling the world in 1958, Canella started to be enjoyed by the wealthy and famous, including the likes of Vittorio Gassman, one of Italy’s greatest ever actors, toasting with Tocai Canella at Ristorante Geremia, in Mestre. 1960 also saw a focus on branding, with Luciano creating a catchy design to stand out.

Back in 1962, Prosecco was not seen as a viable replacement to the big, hearty reds and whites, but Canella stuck at it, resulting in the popular position Prosecco enjoys itself in currently.

1988 saw the Bellini, a famous Venetian cocktail, become bottled for the first time and resulting in international exposure for Canella. In 1994, the Canella brand won a gold medal at the Gran Medaglia d’Oro – at Vinitaly’s first wine competition. In 2001, the municipal authorities of Venice and the Canella family shake hands over a new branding agreement: Canella Bellini proudly bears the city’s trademark emblem.

It’s the Bellini that I’m concentrating on here, with Rossini and Mimosa also available.

The bottle contains two parts sparkling wine, one part hand-picked white peach juice and pulp from select, ripe peaches and a few drops of wild raspberry, all originating from the Venetian countryside.

But how does it fare? Well below, I give to you my tasting notes –

Canella Bellini – 5%

Ripe peaches as expected on the nose, with a soft, sugar syrup aroma followed by oat biscuit. Smooth with a soft fizz on the palate, offering a slightly dry pulp of peach profile. Subtle sweetness underlines, with a lingering fresh peach flavour nearing the finish.

A refreshing, smooth offer for the late Summer evenings, with a recommended serve of 6-8° C. A cocktail in its own right, but with the freshness you’d be hard-pressed to have a bar or restaurant offer to you the consistency expected of such a classic cocktail. Although easy to make from scratch, the Canella Bellini is worth a look at for a bottle of cocktail to quickly open over ice!

© David Marsland and Drinks Enthusiast 2016. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.


Piccini Orange Label Chianti Now Available

Instantly recognisable, this wine is at the heart of what Piccini does: a classic Chianti made to a very traditional recipe.

What’s the secret to this wine’s juicy, easy-drinking style? A traditional Tuscan technique called Governo all’uso which sees a small amount of the Sangiovese grape – which is used for all Chianti – added as withered fruit. The effect of this is to induce a very slight secondary fermentation which in turn gives delicious, bright, red fruit flavours to the final wine.

Piccini Orange Label is fabulous on its own or with practically any food you can think of – from pasta and tomato sauce whipped up after a busy day at work, to mature cheeses eaten by the fire with friends.

You can find the Piccini Orange Label Chianti in Sainsbury’s at an RRP of £6.20.

Piccini Label

Piccini Taps Into Demand For Prosecco With New Sparkling Wine


Much-loved Italian wine brand, Piccini, launches its new 1882 spumante sparkling wine to offer the UK an affordable alternative to Prosecco.

As demand for Prosecco continues to soar and rumours of a potential ‘Prosecco shortage’ continue, 1882 has been innovatively produced with a blend of 75% prosecco (glera) grapes and 25% Chardonnay grapes to offer an equally delicious taste profile to the popular Italian sparkling variety. With an accessible introductory price offer of £6.50, 1882 allows Italian bubbles to be enjoyed at any occasion. 

Cultivated in the cool climate and sea-fossil soils of Triveneto, including the traditional prosecco regions of Veneto and Fruili, Piccini retains its authentic Italian roots in winemaking by using the traditional Charmat production method to give 1882 its uniquely delicate fizz.

Undeniably fruity, with zesty citrus and tropical fruit flavours, 1882 is the perfect accompaniment for dishes such as succulent seared scallops, grilled fish and chicken salads.

Named after the year the Piccini family first began wine production, the launch of 1882 continues to establish Piccini as an innovative, exciting Italian brand that combines authenticity and heritage with industry innovation.

Available from Sainsbury’s with an ongoing RRP of £9.00.

1882 OFFERS (available exclusively at Sainsbury’s):

Currently on offer until the 28th of October at £7.00 a bottle.
From the 28th of October for 3 weeks, 1882 will be on offer, 2 bottles for £14.00.
From the 9th of December for another 3 weeks, 1882 will be on offer, 2 bottles for £14.00.

Guiseppe Gallo And Bar Termini Present: Cafe Italia

Bar Termini Logo

London Cocktail Week Hub at Spitalfields Market
Thursday 8 October – Saturday 10 October 2015
Open from 12 midday to 9.30pm everyday

The authority on Italian spirits Giuseppe Gallo has joined forces with Bar Termini, London’s most authentic Italian coffee and cocktail bar co-founded by pioneering drinks creator Tony Conigliaro, to create Café Italia, the ultimate Italian coffee and cocktail destination at this year’s London Cocktail Week.

Café Italia will launch on Thursday 8 October 2015 for 3 days only, at the London Cocktail Week hub in Spitalfields, to showcase the finest Italian spirits, serve outstanding Italian coffee, and celebrate the revered tradition of Aperitivo and Digestivo. Through three exclusive masterclasses, guests are able to learn the secrets of Italy’s leading spirits and liqueurs.


The intimate pop-up can host up to 20 people at any one time and will reflect the set up of Bar Termini; an intimate and refined space, stocked with bottles of carefully selected Italian amaro, liqueurs and vermouth, as well as rare Italian spirits that are not available in the UK.

From midday, baristas will be onsite serving the famed Bar Termini espressos alongside biscotti, and later in the afternoon exceptional bartenders will honour Aperitivo Hour with carefully curated cocktails and small bites. The cocktail list, including traditional classics like the negroni and martini, will be sure to impress after being handpicked collaboratively by the team at Bar Termini.


With 20 years experience building his impressive wealth of knowledge of Italian spirits, Gallo will host 3 bespoke masterclasses for London’s drinks trade in conjunction with team members from award-winning Bar Termini. From vermouth to amaro, Aperitivo to Digestivo, tradition to innovation, the north of Italy to the south, these masterclasses will offer invaluable insight into the elegant world of Italian spirits.

Entry to each of the 45-minute masterclasses is free, however with limited spaces – guests will be allocated space on a first come, first served basis.

2pm, Thursday 8 October 2015
Coffee cocktails; The Italian Favourites

Discover Italy’s favourite drinking occasions, hosted by Giuseppe Gallo and Marco Arrigo, cofounder of Bar Termini. In this seminar you will learn everything from the coffee bean to cup, through the classic serves such as café corretto and espresso martini. Only for coffee lovers!

2pm, Friday 9 October 2015
Story & tales of the Italian Aperitivo

The Italian Aperitivo is more than a drink, it is a moment; experience this with host Giuseppe Gallo and Roberta Mariani from Bar Termini. From the Romans all the way through to modern culture, discover a journey into the Italian drinking culture with a unique tasting of rare spirits from Italy.

2pm, Saturday 10 October 2015
Amaro per Amore: The Bitter Love

Learn about the next big thing, Amaro, by the best in the business; Giuseppe Gallo and Zoe Burgess, Head of Research & Development at Drink Factory. The most complex taste is BITTER. This is an opportunity to learn about science behind the bitter taste, how it is perceived in our brain and what botanicals are essentials in crafting the Italian liqueurs.

Located at London Cocktail Week’s east London hub at Spitalfields Market, don’t miss out on this incredible opportunity to experience the best of Italy, right here in central London.

Disaronno Riserva; A New Luxury Limited Edition


Disaronno, the world’s favourite Italian liqueur, presents a very exclusive addition to its portfolio, Disaronno Riserva; a unique blend of Scottish whisky and Disaronno – aged in Marsala barrels from the Cantine Florio in Marsala, Sicily.

Produced by Augusto Reina, CEO of Illva Saronno, Disaronno Riserva is the result of an innovative and exciting idea created from a very unique combination; blended scotch whisky made from a select mix of different malts, and the aromatic notes of Disaronno; almond, toasted hazelnut and burnt honey.

The journey began in Speyside in the Scottish Highlands, known for producing Scotland’s lightest, sweetest single malts, where Mr Reina hand selected the perfect blend of whiskys to complement the exquisite flavours of Disaronno. On route back to Italy, the liqueur passes through Saronno, where the historical headquarters of Illva Saronno lie and Disaronno is produced. The final destination is the Cantine Florio winery; Sicily’s oldest and most beautiful winery, where the Riserva is then aged in old wooden Marsala casks dating back to 1938.

The result is an initially sweet touch of spice softened by light hints of vanilla-almond, with luscious fruity overtones and a finish that is peppery, recalling dried fruit with a touch of intriguing Madeira. It is perfect served neat, or on the rocks.

The Disaronno Riserva packaging takes inspiration from the iconic Disaronno bottle, but with a cleaner and more refined outline, and comes packaged in a beautiful sleek black wooden case. Only 10,000 bottles will be produced worldwide, and will be available from a selection of handpicked luxury retailers across the globe at an RRP of £250; definitely one for the connoisseurs.

Augusto Reina, CEO of Illva comments “I am honoured to present Disaronno Riserva It’s a product that is deeply rooted in the company’s ethos; research and innovation have always been the guiding principles in managing the family business, and it is these exact values that have made this new product truly unique. To make the product distinctive I decided to focus on how, and where it was created; being aged in the oak barrels Cantine Florio, brings it all back to the long standing history of the company. It has all come full circle.”



Gancia, available all over the world, yet a sort of unsung brand when talking vermouth.

Shall we rectify a little?

Carlo Gancia was born back in 1829 in Borolo, Italy and studied in Reims, France to learn the production techniques for Champagne. He returned to Italy in 1850 to establish the ‘Fratelli Gancia’ Company and set to redefine the Champagne style by exploiting and re-elaborating his knowledge and applying them to the typical muscat grapes that were cultivated in the area. With this, Gancia created a new type of champagne in 1865 and called it Italian Sparkling Wine.

At the age of 18 though (back in 1847), Carlo became the nominated partner, and later Director, of the company Dettori &C., where he created a new recipe to refine the taste and the aroma of Vermouth. Following his past intuition, Gancia used the moscato grape as a base for the infusion of the herbs commonly associated with vermouth. It’s here that the Gancia expressions came into focus.

The famous 'Vermouth Bianco' poster
The famous ‘Vermouth Bianco’ poster

1927 saw the foundation of the French Gancia company at Marseilles arise with the idea to promote the Bianco and Americano expressions, with both becoming very popular in France as a result. Two years later, Turin born Eugenio Colmo designs the famous poster “Vermouth Bianco”, and in 1950, the company celebrated its First Centenary with the official launch of Gancia Rosso.

The three usual names, Extra Dry, Rosso and Bianco, alongside the Americano, are all produced in Canelli and are a base of young white wines (or red in the case of the rosso) and a selection of herbs. The production itself is split into three phases, seeing phase one as the selection of the most neural wines which are perfect to combine the selected herbs and spices. The mix of herbs and spices itself is turned into a liquid with an abv of 30%. This is then blended with the selected wine alongside sugar and extracts, then filtered and refined within tanks. Once tasted and deemed ready, it’s bottled and enjoyed.

So how does each fare? Well below, I give to you my tasting notes –

Gancia Extra Dry – 18%

Soft fresh herbal notes on the nose, with rich grape and smooth sugar beet notes. Light on the palate, with a thin texture of fresh citrus, ripe herbs and dry bark. Natural sweetness underlines, but a lingering dry finish is prominent.

Gancia Bianco – 16%

Bold vanilla and banana notes on the nose, with plenty of natural, fresh sweetness coming through. Aniseed, soft lavender and pomegranate come though. A light kick of sweetness on the palate, turning slightly sharp once it develops. Plenty of muscato grapes shine through, with stewed apple and ripe pear flavours joining on the lingering and slightly dry finish.

Gancia Americano – 14.5%

Light, natural sweetness comes through on the nose. Subtle wormwood is present, as is orange rind. Thick texture on the palate, with a well-balanced offering between sweet and bitterness. Genting notes are present, as is the expected orange and grape flavours. A bold finish with dry spices offering a subtle, lingering finish.

Gancia Rosso – 16%

Rich, fresh notes of herbs and dry spice on the nose, with bold red berry and soft sweetness. Thin texture with a fresh fruit base on the palate. Sharp herbal notes come through, with some stewed spices offering a long, slightly bitter finish.

A really good range of vermouth here, and of course are versatile enough to not just have chilled –

Americano Cocktail

Glass – 


Ingredients – 

35 ml Gancia Vermouth Rosso
35 ml Gancia Americano
35 ml Soda Water

Method – 

Combine each ingredient over an ice filled glass and stir. Garnish with a wedge of fresh orange.

Although yes, Gancia may be seen more as perhaps a wine and sparkling wine brand over vermouth, with much of their history focusing over the two categories, the vermouth is an unsung hero within the aperitif world and is not one to gloss over. Worth shaking up your drinks cabinet at home and treat yourself to a straight Gancia Bianco, or a round of Americano cocktail with friends.

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Martini Launches New Crafted Style Of Vermouth Di Torino

new martini logoMARTINI®, the internationally awarded vermouth, has launched its new Vermouth di Torino line, MARTINI RISERVA SPECIALE. This crafted style of vermouth includes two variants, RUBINO and AMBRATO, which have been created using carefully selected Italian wines. Setting the standard for a Vermouth di Torino, the MARTINI Masters pay tribute to the traditional methods used by the first MARTINI Master Herbalist to craft a product of true distinction.


Since 1863 MARTINI has been producing vermouth in the Piemonte region, on the same site where it was established over 150 years ago. MARTINI RISERVA SPECIALE expresses the quality and authenticity of the original style of Vermouth di Torino, reclaiming its traditions whilst marking a first for MARTINI in launching two new complementary expressions together. Carefully woven into the intricate design of the MARTINI RISERVA SPECIALE label is the royal arms of the House of Savoy, the Kings of which first protected the term ‘Vermouth di Torino’ to prevent producers outside of the Piemonte region using the name. The new range seeks to boldly recognise and restore this once protected name of origin with other local producers, whereby Vermouth di Torino can only be assigned to expertly crafted vermouth using Italian wines and Artemisia herbs sourced from Piemonte that use the traditional methods and skills of the region.


MARTINI RISERVA SPECIALE is a celebration of Piemonte, which begins with sourcing local Italian wines, including small parcels of Langhe DOC Nebbiolo and Moscato d’Asti DOCG. The delicately harvested grapes have been selected by Beppe Musso, MARTINI Master Blender, for their unique and internationally revered depths and flavours, which is essential to the final blending with the aromatic botanical extracts. Demonstrating the creative spirit, dedication and expert craftsmanship of MARTINI, for the first time MARTINI Master Herbalist, Ivano Tonutti, has selected a blend of three different types of local Artemisia that grow in the nearby fields of Pancalieri, Piemonte. Together with our local and trusted partner, Cooperativa Erbe Aromatiche di Pancalieri, we are working to restore the region’s natural environment through regeneration of botanicals that were once cultivated in the past. Roman Chamomile, used in the creation of MARTINI RISERVA SPECIALE AMBRATO, is one example of the aromatic herbs that we have successfully cultivated to ensure the environment is protected for future generations in our on-going quest for sustainability.
These local herbs are then intricately married with exotic botanicals to create a blend that is prepared in the traditional style of the original vermouth. Reinstating the time honoured and traditional methods of the region, the botanical extracts are rested in Piemontese Tino, small oak vats, for a period of over two months. This creates a harmony in the character and taste of our vermouth.


The small parcels of full-bodied Langhe DOC Nebbiolo wines used to create MARTINI RISERVA SPECIALE RUBINO are blended with extracts of Italian Holy Thistle and Red Sandalwood from Central Africa to deliver a bright ruby red vermouth, which inspired the name of the expression. The delicate balance of botanicals creates a full-bodied herbal and complex style of Vermouth di Torino with a long aftertaste. The floral and aromatic blend of small parcels of Moscato d’Asti DOCG wines, used
to create MARTINI RISERVA SPECIALE AMBRATO, produces a beautifully honeyed Vermouth di Torino. The yellow Cinchona bark from Ecuador and Chinese Rhubarb create a light-bitter taste profile that aromatises and elevates the flavours of the wines.
Giuseppe Gallo, MARTINI Global Brand Ambassador comments, “With over 150 years of history, MARTINI is proud to launch this new Vermouth di Torino to join its family of vermouths. Looking to the future, MARTINI RISERVA SPECIALE RUBINO and MARTINI RISERVA SPECIALE AMBRATO encapsulate the forward thinking and passion of MARTINI, whilst restoring and respecting the deep understanding and traditional craftsmanship essential to creating a true Vermouth di Torino.”