Mauro Vergano, from Asti, chemist and oenologist by training, spurred on by his uncle Cocchi (one of the brothers of the famous brand of Barolo Chinato), in 1978 tested himself with herbs, sugar and alcohol. For twenty years, he produced a demijohn of chinato wine at Christmas, intended only for friends and relatives. Since 2003, the "Ditta Vergano" has instead structured its production and started selling it to the public: "We are not a winery that wants to add a chinato wine to its products because it is fashionable", explains Mauro. The guiding star of the company remains the so-called "tanning on the palate", that is, the art of identifying and understanding the ideal dosage and assembly for each individual blend by tasting. And then, the use of high-quality raw materials: not only fine herbs and spices, but also high-quality wines, an irreplaceable basis for an excellent product. This is how, for example, Lulì and Americano are born. The first is a chinato wine based on Moscato d'Asti with the addition of cinchona and other essences. It takes up the intuition that was already of Carpano for its vermouth dated 1786. The Americano, on the other hand, is an aperitif built on the basis of an excellent local red wine, naturally added with absinthe and other natural aromatic substances. The effect is that of a classic bitter, but with the refinement that only a great artisan product can boast.
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