Rachele Torlasco Bosca, a scholar, and connoisseur of the beneficial qualities of many wild plants, spent her life in the search of the perfect product based on herbs, which contained the quality to invigorate the body and spirit. In the ’50s, during dinner, she was particularly impressed by the tales of the extraordinary benefits of liver stimulation and digestion of Nizza Monferrato cardoon.

Cardamaro is prepared by wine base infusion of Nizza Monferrato cardoon (Cynara Cardunculus var altilis), blessed cardoon (Cardus Benedictus), milk cardoon (Sylbym Marianum) and other selected herbs such as calumba, juniper, Gentiana Lutea berries, cloves, liquorice root, cardamom, lemon peel and marjoram cultivated in Piedmont.

The final formula was defined when it was discovered that the cardoon and 23 other herbs, expertly dosed through a secret recipe.  The taste is sweet.  Full and well-orchestrated flavor reflects the extraordinary balance between sweet & bitter accompanied by the pleasant tastiness of the base wine. Great vermouth alternative!

Pairing: Saltier cheeses and charcuterie