Dedicated to Tomaso Agnini, who created this vermouth recipe in the 1800s. This liqueur is made by macerating green husk walnuts, normally used to produce Nocino liquor, in alcohol for 6 months. The infusion is then added to wine and spiced and blended for 2 months. The final products is a rich, full-bodied vermouth with a delicate woody flavour that delivers innovation and tradition at the same time.
Alc. %: 18