After intensive research in the archives, the history and original recipe of Bucci Vermouth have been rediscovered. It was developed in the 1960s by Ferruccio de Bernard, an experienced distiller and oenologist, and Enzo Bucci, a passionate botanist.

The base of Bucci Vermouth is a blend of 70% Glera, 10% Pinot Noir, 10% Ribolla Gialla from Friuli, and 10% Trebbiano. This special wine base is enriched with Pinot Noir to give the Vermouth more body and complexity. The maceration process allows the botanicals to release their full aromas into the wine. Maturation in oak barrels adds further depth, while grape must, sugar, and caramel provide a pleasant sweetness. The botanicals used include cherries, plums, raspberries, bitter oranges, juniper, artemisia, wormwood, gentian root, as well as cinnamon, cloves, vanilla, and star anise.

Nutritional Information:

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