The white Vermouth of Prato, an excellent liqueur with an alcoholic strength of around 15 degrees, has its roots in the 18th century. It is a real delight, enjoyed fresh as an aperitif or sipped with a dessert at the end of a meal. We bet that when combined with chocolate it will leave an indelible mark on your tasting experience!

The first traces of this delicacy date back to 1750, a past confirmed by the careful studies of the Georgofili Academy. The white Vermouth of Prato, surprisingly, boasts almost forty years of history preceding the famous Piedmontese Vermouth of Carpano, universally known as the progenitor of the genre. Yet, despite its extraordinary goodness, this liqueur disappeared in the 1970s. Fortunately, thanks to the Opificio Numquam, a small laboratory in Prato, and the commitment of master distillers, this delicious specialty has been recovered and is now experiencing a wonderful rebirth.

Prato Vermouth brings the ancient country tradition back to life, a precious legacy handed down by skilled housewives who prepared it with care using freshly ripe white grapes and aromatic plants harvested in the fields. This delicious elixir, served during the Christmas holidays as an aperitif or digestive, represents not only the authenticity of Prato for the ingredients used, but also for the traditional procedure and tools used. Discover and taste the soul of this drink which tells the story and deep roots of Prato.

The preparation of this Vermouth was a real ritual, without the use of machines. Even today, following the ancient recipe from 1750, each phase of production takes place manually. A fine Tuscan white wine becomes the basis for the maceration of aromatic herbs, wild medicinal plants and spices, carefully crushed in a marble pestle.

Elecampane, gentian, galangal, cinnamon, aromatic calamus, cloves, centaury, Pontic and Roman wormwood, coriander, nutmeg, lemon and orange peels are expertly selected to give the Vermouth its complexity of flavours. The mixture obtained is completed with a sweet sprinkle of sugar and a pinch of alcohol, maturing for a few days. Subsequently, the liquid is filtered and bottled following the tradition handed down over time.

The result? A Vermouth with an intense yellow, slightly amber color, characterized by a sweet taste with a light acid note and a pleasant bitter aftertaste. Its intense, spicy and fruity aroma invites you to explore the intriguing complexity of this artisanal liqueur, which is not just a drink, but an authentic experience to be enjoyed and shared.