‘Vermentino’ Dry Vermouth – ‘Yuzutini’ Cocktail

Vermouth is an aromatized fortified wine, flavoured with various botanicals. It can be served as an apéritif, or mixed into your favourite cocktails, such as the Martini, the Manhattan, the Rob Roy, or the Negroni.

See below for our ‘Yuzutini’ Cocktail recipe >>>

Why Vermentino?

The Alpine Valleys region boasts a proud Italian-origin population, many of them second or third generation who have followed their parents into crop growing. Tobacco used to be a significant industry, hence the iconic kiln houses that dot the landscape. Once tobacco declined, many took to growing grapes and hence the area has an array of Italian grape varieties, including Vermentino. This variety is grown in various Italian regions and originate from Sardinia. This fruit comes from the Ferraro Vineyard at Myrtleford. Growing this sun loving variety in a cool climate means that Jo can pick the fruit a little riper while still retaining good acidity.  This results in a richer more textural style of Vermentino.

The key characters of Vermentino are usually stone fruit, citrus peel, dried herbs and a signature saline or sea spray character. The variety is high in acidity so it tends to have a refreshing and nervy acid backbone. Vermentino can therefore be used to make a number of different styles of wine and in this case a refreshing vermouth for you to enjoy!

Billy Button ‘Vermentino’ Dry Vermouth

The Billy Button ‘Vermentino’ Dry Vermouth is a modern blend of traditional and native botanicals resulting in a lovely lift reminiscent of our surrounds here in the Alpine Valleys. Light, fresh and citrusy with just enough sweetness to provide balance. Refrigerate after opening to retain botanicals. Best consumed within 14 days. Drink neat or with your favourite mixer. The perfect addition to a martini for a herbaceous lift or delicious served over ice as an aperitif.

‘Yuzutini’ Cocktail Recipe –

Ingredients

• 60ml Vermouth
• 90ml MV Prosecco
• 150-175ml CAPI Yuzu soda
• Dried citrus – to garnish and a little to blitz and mix into a salt garnish