NV Baldoria Dry Umami Vermouth

Earthy aromas of porcini mushrooms, rosemary, and sage dominate the nose, accented by a subtle brine reminiscent of ocean air. The palate is bone-dry and medium-bodied, shifting away from standard floral vermouth profiles toward highly savory flavors of sun-dried tomato, capers, and green olive. A pronounced saline quality from macerated seaweed flows through the mid-palate, concluding with a crisp, savory finish shaped by bitter wormwood.

This vermouth is built on a base of Chardonnay wine. The producers utilize a dual-maceration technique, steeping local Piedmontese herbs alongside dried porcini mushrooms and kombu seaweed in separate solutions of local white wine and a neutral grain spirit. These extractions are precisely blended with minimal natural sugars before aging entirely in stainless steel tanks. The liquid undergoes a light filtration before bottling to preserve its raw flavor profile, leaving no artificial additives or extracts behind.

Production takes place at the Ernest Spirits distillery in Boves, a town situated in the Piedmont region of northwestern Italy. The area provides a natural abundance of alpine and woodland botanicals harvested from the surrounding hills and valleys. By anchoring the recipe in Piedmontese white wine and combining local mountain herbs with marine elements, the producers intentionally bridge classic Italian vermouth traditions with contemporary savory flavors.