Vinitaly 2018: a sensory voyage among the main botanicals of Bottega Vermouth

17 April 2018

During Vinitaly, Bottega stand created an aromatic sensory voyage among the main botanicals used in the recipes for Vermouth Bianco and Vermouth Rosso Bottega: elderflower, absinth, Ceylon cinnamon, nutmeg, bitter orange zest, angelica, basil leaves, coriander seeds, marjoram, oregano, sage and radicchio. The olfactory journey was guided by Lamberto Vallarino Gancia, who cooperated with Bottega to create these two products. It was aimed at detecting the sensorial nuances behind the quality of these two aromatized wines.

Vermouths were then tasted and paired in unprecedented ways. Vermouth Bianco Bottega goes well with cheeses like Toma piemontese, formaggio ubriaco, caciotta and vegetable appetizers. Intriguing match with fresh fruit like strawberries and with traditional Venetian sweet focaccia. Vermouth Rosso Bottega is a perfect match with green and black olives, soppressa, gorgonzola, dried fruits like figs, raisins, apricots, almond, walnuts, nuts and dark chocolate crus.