Around a century ago in Naoussa lived a woman named Veroni, the wife of Kostakis Nitsiotas, the beloved uncle of Yiannis Boutaris. Mrs Veroni was particularly fond of enjoying a glass of vermouth, and, as the saying goes, "happy wife, happy life." Wanting to delight her, Kostakis created the original Boutari Vermouth, enriching it with wild herbs that Veroni herself gathered from the surrounding countryside. Veroni Vermouth was born to revive this cherished family tradition.
Most of the herbs still come from Mount Vermio, just as they did in the past. After being carefully hand-picked, the herbs are cleaned and naturally dried. Once dried, they are sorted into groups according to their aromatic characteristics before the extraction process begins. The resulting botanical extract is then left to rest for 30 days, allowing its aromas to harmonise and develop.
The extract is blended with Blanc de Noir Xinomavro from Naoussa, then sweetened with crystalline sugar and a 15-year-old aged sweet red wine. Veroni Rosso is matured for six months in seasoned 225-litre oak barrels. After filtration, it rests for a further six months in stainless steel tanks, achieving exceptional balance and complexity.
With its sophisticated aromatic bouquet, where sweet notes of ripe fruit and warm spices meet elegant bitter herbal nuances, Veroni Rosso is a vermouth of remarkable character. We're confident that Mrs Veroni herself would have wholeheartedly approved.
