Wine flavored with Artemisia is appreciated since Roman times, it crosses the centuries and an ancient written recipe can be found in the Sixteenth century: “You will crush 8 drams of Artemisia and once you’ve put it in an amphora wrapped in a linen cloth not too thick… You’ll fill it with most” [Giolito de Ferrari, Venetian printer, 1549. He became famous for being the first to use the adjective “Divine” in its edition of Dante Alighieri’s Commedia, in 1555.] Delicate and classy, vermouth as we know it today was very popular among the upper class of Piedmont in the Eighteenth century, the Piedmont where vermouth was born. A wine to be pleasantly enjoyed.
Rosa Bertello’s old and artisan recipe can be found in every bottle of La Canellese vermouth, enriched and modernized in order to meet the contemporary taste. Now as then it is typically Piedmontese, naturally fragrant and delicate.
WHAT’S IN VERMOUTH?
75% WINE, ALCOHOL, SUGAR E 28 HERBS AND PLANTS, INCLUDING ABSYNTHE AND ROMAN WORMWOOD, ACHILLEA, ANGELICA, LAUREL, BITTER ORANGE, RED GENTIAN, CHINCONA BARK, CARDAMOM, CORIANDER, NUTMEG, CLOVES AND E MARJORAM.
One century, four generations of new inspirations.
Since 1957, four generations of Sconfienzas have succeeded in running La Canellese, each one grateful to Rosa’s intuition but strongly determined to leave its mark on the company. Decade by decade, La Canellese has increased its products. Thanks to the contribution of many generations working for the company, new exotic products were born: high quality and exclusive recipes for every toasting occasion.
Aperitifs pleasantly smooth and refreshing, more bitter and spicy, fragrant and citrusy. Digestifs unique and warm, sweet and delicate.