A recipe that revives the ancient tradition, spread at the end of the 19th century, of combining the delicate bitterness and fortifying virtues of cinchona with the classic sweetness and aromas of vermouth, to create a perfect drink as an aperitif or after dinner.

A powerful, all-natural aromatic base, just the right amount of sweetness, and a hint of bitter spice make Vermouth Chinato del Professore a drink unlike any other.

MAIN BOTANISTS
Orange, Vanilla, Cinchona Calisaya, Coriander.

The Barbera grape forms the basis of the wine's bouquet, which is complemented by a blend of spices creating a sense of perfection, first in the nose and then in the mouth.
Its characteristic aromas include citrus, coriander and vanilla, but it is Cinchona Calisaya that closes the circle, creating a well-balanced and prolonged sensation of pleasure.

IMPROVED MI-TO

3 cl Vermouth Del Professore Chinato, 2 cl Bitter Del Professore, 1 cl Rhubarb Liqueur.
Combine all ingredients in an Old Fashioned glass with ice, mix and garnish with orange zest.