Following extensive research in the archives, the history and original recipe of Bucci Vermouth were rediscovered; it was developed in the 1960s by Ferruccio de Bernard, an experienced distiller and oenologist, and Enzo Bucci, a passionate botanist.

The base of Bucci Vermouth consists of a blend of 70 per cent Glera, 10 per cent Pinot Noir, 10 per cent Ribolla Gialla from Friuli and 10 per cent Trebbiano. This special wine base is enriched with Pinot Noir to give the vermouth more body and complexity. The maceration process allows the botanicals to release their full flavours into the wine. Ageing in oak barrels adds further depth, whilst grape must, sugar and caramel provide a pleasant sweetness. The botanicals used include cherries, plums, raspberries, bitter oranges, juniper, artemisia, wormwood, gentian root, as well as cinnamon, cloves, vanilla and star anise.

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