Foro Vermouth

Production

Foro Rosso Vermouth Di Torino

The production process consists of two infusions:
  • The 1st infusion: Wormwood and fortified wine are heated to 70 degrees Celsius for 30 minutes.
  • The 2nd infusion: Wormwood is infused into the wine for a second time at 40 degrees Celsius. This is known as the Decotto process.
  • There are additional extractions achieved through maceration at room temperature. Once the extractions are complete, they are blended with the fortified wine.

      • Ingredients

    • In the Rosso Vermouth, Roman Wormwood is combined with various herbs and spices, such as: Orange Peel, Saffron, Aloe Vera, Cinnamon, Balsam, Myrrh, Cornflower, Mace, Rhubarb, and Sandalwood.

Foro Dry Vermouth Di Torino

Unlike Rosso Vermouth, each botanical is individually infused, and there is no heat used during the production process.

    Ingredients

  • In the Dry Vermouth, Roman Wormwood is combined with various herbs and spices, such as: Lemon Peel, Rosehip Flower, Thyme, Aloe Vera, Gentian, Chinese Tree Bark, and St. John’s Wort.