Vermouth

Ballor Vermouth is obtained by blending wine with an extract derived from a mix of herbs, including the most characteristic wormwoods, spices, and other natural plant compounds. Each batch has its own timing that is expertly respected and monitored by the Master Blender. Once the desired result of aromatic complexity and the correct balance of all ingredients is achieved, the Master Blender authorizes the packaging of a surprisingly fantastic liqueur.

The grandfather of Pierangelo Garrone had his own secret formula that he wrote down in 1912, which has now been found in an old notebook and used to prepare the Garrone vermouth called “Antica Ricetta”. The secret was to combine a good wine with an infusion of 18 herbs and medicinal roots such as wormwood, thyme, gentian, ginger, and to sweeten it all with a little sugar.

A product with a legendary history, combining the sweetness of Vermouth and the bitterness of chinchona.
Punt e Mes is a product with a legendary history. On April 19, 1870, in the Carpano shop, a stockbroker caught up in a discussion about the rise of certain stocks by a point and a half, ordered the usual Carpano but this time corrected with a half dose of chinchona, using a dialect expression “Punt e Mes”. It was before lunch and thus a complete aperitif was born that was immediately liked, as recalled by the bartender of the time, Maurizio Boeris.