For their 130th anniversary, Bordiga rebranded the historic Vermouth Excelsior, produced according to the historic artisan recipe with Nebbiolo da Barolo aged three years in oak barrels. Only high quality raw materials are used such as Alpine botanicals still hand-picked by mountaineers in the Cuneo Alps. The wine base is Moscato d'Asti and Nebbiolo from the Conterno della Bussia cellar in Barolo. The production involves an ancient and traditional procedure which contemplates no less than 40-50 days before bottling. After bottling, the product is left to rest again in the Bordiga cellars at a constant temperature of about 10 degrees for at least 15-20 days before being ready for consumption. Filtration takes place exclusively with natural processes, by refrigeration and with the use of natural paper filters.
