The production process of Strucchi Vermouth begins with the maceration phase. The herbs, carefully selected to enhance their full aromatic potential, are pressed and left to infuse for several days in a hydroalcoholic solution. Once the extraction is complete, our fine Italian white wine undergoes a fortification and aromatization process, characterized by slow and continuous blending with the botanical extracts obtained from maceration and the addition of a small amount of sugar. The “mariage” phase then begins, a two-day resting period during which the flavors blend and harmonize. After the rest period, the solution is precisely filtered to achieve maximum clarity. The Vermouth, now perfectly aromatized, is tasted by expert palates, guardians of taste and quality, before being bottled.

The production process of Strucchi Bitter starts with an infusion phase, during which a selected mix of herbs, roots, and citrus peels is ground and pressed. This mixture is then left to rest in a hydroalcoholic solution, enriched with a small amount of sugar and caramel as colorant. This is followed by the maceration phase, a slow and meticulous process that allows the complete extraction of aromas, culminating in the delicate filtration operation, essential for achieving a clear and flawless liquid. After the final tasting to ensure the correct aromatic balance, the Bitter is ready for bottling.