Casoni - Vermouth Mallo di Noce
Dedicated to Tomaso Agnini, who created this vermouth recipe in the 1800s. This liqueur is made by macerating green husk walnuts, normally used to produce Nocino liquor, in alcohol for 6 months. The infusion is then added to wine and spiced and blended for 2 months. The final products is a rich, full-bodied vermouth with a delicate woody flavour that delivers innovation and tradition at the same time.
Producer: Casoni
Appellation: Vermouth
Grapes: Various
Region: Emilia
Alc. %: 18
20069
Dedicated to Tomaso Agnini, who created this vermouth recipe in the 1800s. This liqueur is made by macerating green husk walnuts, normally used to produce Nocino liquor, in alcohol for 6 months. The infusion is then added to wine and spiced and blended for 2 months. The final products is a rich, full-bodied vermouth with a delicate woody flavour that delivers innovation and tradition at the same time.
Producer: Casoni
Appellation: Vermouth
Grapes: Various
Region: Emilia
Alc. %: 18
20069
Dedicated to Tomaso Agnini, who created this vermouth recipe in the 1800s. This liqueur is made by macerating green husk walnuts, normally used to produce Nocino liquor, in alcohol for 6 months. The infusion is then added to wine and spiced and blended for 2 months. The final products is a rich, full-bodied vermouth with a delicate woody flavour that delivers innovation and tradition at the same time.
Producer: Casoni
Appellation: Vermouth
Grapes: Various
Region: Emilia
Alc. %: 18
20069