A vermouth based on / vaguely inspired by a recipe attributed to Abbe Edouard Berard, a botanist from the Aosta Valley. The Vermouth is based around local alpine herbs parietta (Savory), benefort (Artemisia or Wormwood) as well as aromatic sarieula (Alpine Thyme).

Initially quite sweet, not too bitter, with a winey note filled with fruit — cherries and raspberries, with a spearmint kick. The palate develops into cola, cloves, and a rustic tree bark. Bitter finish. Overall a very versatile vermouth.