A recipe that revives an old tradition, which was widespread in the late 19th century, of combining the delicate bitterness and fortifying virtues of cinchona with the classic sweetness and aromas of vermonth, to create a beverage which is perfect as an aperitif or after-dinner drink. A powerfull and entirely natural aromatic base, just the right amount of sweetness, and a dash of bitter spices make the Vermonth Chinato del Professore a drink unlike any other. An accurate selection of Piedmontese grape varieties characterize the base wine’s bouquet, which complement the skillful blend of spices, first on the nose, then on the palate. Its distinctive aromas include citrus, coriander and vanilla, but it is the Cinchona Calisaya that closes the circle, creating a well-balanced and long-lingering sensation of pleasure.
