Following an old family recipe from 1930, the Quaglias make one of the finest vermouths in Italy’s Piemonte, preserving a tradition that dates back centuries. Using organically farmed, classic Piemontese grapes like Arneis, Cortese, Trebbiano, and Barbera d'Asti they blend in bitter orange, absinthe, gentian, cardamom, vanilla, coriander, mint, mace, hops, thyme, marjoram, lemon, cinnamon, clove and rhubarb with angelica. The herbs and spices gently infuse the wine in stainless steel tanks for 60 days, after which they are gently pressed, added back to the vermouth, and fortified with grape brandy. Rich, robust and wonderful!  Sure, you can mix up a cocktail with this stuff, but why mask its delicious flavor?  Enjoy on the rocks with a bit of orange peel or in a spritz with a bit of seltzer water.