[vc_row][vc_column][vc_row_inner][vc_column_inner el_class=”immagine_articolo” width=”1\/2″][vc_column_text css=”.vc_custom_1519397818768{margin-bottom: 0px !important;padding-bottom: 0px !important;}”][\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1519395578897{margin-bottom: 0px !important;padding-bottom: 0px !important;}”]

Vinitaly 2018: a sensory voyage among the main botanicals of Bottega Vermouth<\/h1>

<\/p><\/i> 17 April 2018<\/span>[\/vc_column_text][vc_column_text css=”.vc_custom_1525360193669{margin-top: 0px !important;margin-bottom: 15px !important;padding-top: 0px !important;padding-bottom: 0px !important;}” el_class=”liste”]During Vinitaly<\/a>, Bottega stand created an aromatic sensory voyage among the main botanicals used in the recipes for Vermouth Bianco<\/a> and Vermouth Rosso<\/a> 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<\/strong>, 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.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text el_class=”liste”]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.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_row_inner][vc_column_inner el_class=”immagine_articolo” width=”1\/2″][vc_column_text css=”.vc_custom_1519397818768{margin-bottom: 0px !important;padding-bottom: 0px !important;}”][\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=”.vc_custom_1519395578897{margin-bottom: 0px !important;padding-bottom: 0px !important;}”][\/vc_column_text][vc_column_text css=”.vc_custom_1525360193669{margin-top: 0px !important;margin-bottom: 15px !important;padding-top: 0px !important;padding-bottom: 0px !important;}” el_class=”liste”]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,…<\/p>\n","protected":false},"author":2,"featured_media":7086,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[86],"tags":[257,258],"class_list":["post-7084","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-news-events","tag-vinitaly","tag-vermouth","post_format-post-format-image"],"acf":[],"yoast_head":"\n