About this wine
Grapes
The original family formula is based entirely on Moscato grape must.
Vinification
Moscato grapes are pressed immediately after harvest. Pure neutral alcohol is added directly to the must to stop alcoholic fermentation from beginning. The sweetness therefore comes from the grapes’ natural sugar while their aromatic intensity is retained.
Herbs and other botanical components—including peel, seeds, roots and flower heads—are infused separately in alcohol for one to two weeks. Approximately twelve resulting extracts are tested in different combinations until the desired proportions and balance are achieved.
Ageing
The assembled vermouth rests for several months to integrate before bottling.
Technical data
Alcohol is 14.5% vol.
Serving and pairing
Serve chilled at 7–8°C. It can be served as an aperitif or after a meal with dry pastries and bitter-chocolate desserts. It also pairs with powerful, piquant cheeses such as natural Gorgonzola and cheeses seasoned with herbs or spices.
Label / history
Bonmè means wormwood (Artemisia absinthium) in the local dialect. Historically known as Moscato all’Assenzio, the drink is now classified as Vermouth. Its origin is connected with the rural practice of consuming medicinal herbs: sweet, readily available Moscato softened the bitterness of wild botanicals, while alcohol made it possible to preserve the tonic before refrigeration existed in the nineteenth century.