Vermouth! From Udine in Friuli Venezia Giulia! Made by experienced winemaker Enrico Ciroi, who fell hard for natural wine when he opened a small restaurant in his hometown. In a quest to fashion vermouth in a similar provenance-forward fashion, he’s teamed up with Daniele Piccinin (a vigneron in the Veneto whose wines we stock and are big fans of here at P&V) to release a forward-thinking trio of aromatised wines. These are slightly lower in sugar than traditional Torino-style vermouths. Here, the wine base consists of rondinella, corvina and molinara (the grapes used to make Valpolicella), with rhubarb, thyme and helicrhysum. Proper stuff, with requisite levels of earthiness, spice and bittersweetness. Try it in your next Negroni, or in a tumbler with an orange wedge, an olive, a handful of ice and a splash of soda if you’re that way inclined.