Chinato Americano

In Mauro Vergano's words (courtesy of LDM website):

"A brief description of the production cycle which all the products share: The first step is the preparation of the extract or “concia”. This is done by leaving a mixture of chopped herbs and spices in alcohol for about 20/30 days. Then the extract is filtered and left to age for a few months. The second step is the actual preparation of the product. To make the product I mix the extract, sugar and alcohol. The last step is clarification followed by filtering which produces a clear product with long-term stability.

I would like to describe it as a traditional Vermouth/Bitter Piedmontese aperitif. The use of Grignolino as the base wine was one of my (few!) good intuitions; naturally, the choice of producer could only fall to the Grignolino from Casina Tavjin: a wine with an intense, dry fragrance that has the right body and isn’t particularly tannic. In a word: the best Grignolino that I have ever tasted. Like all Vermouths, the extract contains Absinthe (in this case a mixture of the Maggiore, Gentile and Pontico varieties). But in order to transform a Vermouth into an Americano you have to integrate the herbs at its base with other more bitter ones like Gentianella, citrus zest like Bitter Orange and Chinotto."

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