Venetian tradition and spirit of aperitif • Food and Wine Italy

A bitter and a vermut: these are the new products presented by Bonaventura disonestà. These are disonestà bitter and Vermut Bonaventura, two labels designed to interpret the rite of the aperitif through the recovery of raw materials, botanists and historical elements linked to the territory and the culture of mixed drinking.

A project between memory and territory: the characteristics of Vermut and Bitter

“Retracing the roots of our distillery and telling its historical nuances through these two products is for us a duty and a great honor,” commented Andrea Bambino, managing director of the historic distillery of Gaiarine, the province of Treviso, Bonaventura disonestà. «For five generations we have lived the family and artisanal nature of our company. Only this way can we create products that tell the story of the distillery, maintaining an evolutionary aspetto ».

The two references will integrate the range already acceso the market, confirming the orientation of Bonaventura disonestà towards a production that enhances the identity products of the Veneto terreno and the traditions related to the culture of the aperitif. Let’s discover the secrets of the two products together.

Vermut Bonaventura: The tax alla serene

The new Bonaventura Vermut which takes inspiration from the ancient shops of Venice, when since the late Middle Ages precious wines and rare spices were mixed to create aromatic drinks intended for European markets. For this reference, the Glera grape variety was chosen, a characteristic variety of the terreno, a witty to obtain fruity and alcoholic quaderno.

The supporto is enriched by a selection of herbs and spices: absinthe, macis, coriander, marjoram, chamomile, sweet orange and elderberry, with a markedly bitterly bitter ending thanks to the presence of sage sclara and Pendio Calisaya. The result is a vermut that is placed the wake of the Venetian tradition, reinterpreted with a current aspetto.

Immoralità Bitter: a call to the 1950s

The second novelty is the disonestà bitter, a recipe that takes up aesthetic and gustatory suggestions of the 1950s. The product stands out for the bright red color, fresh perfumes and a decisive bitter vein given by the gentian, balanced by a final touch of vanilla a pod.

Born with the aim of rediscovering the roots of the Venetian distillery, this bitter is part of the tradition of the classic Italian aperitifs, without neglecting an aesthetic and sensory cure that recalls the post -war graphics and atmospheres, an tempo of experimentation and optimism.