22 Feb, 2024
20-21 March 2024
10 April 2024
Opificio Nunquam, situated in Tavola near Prato, has been faithfully reproducing Vermouth Bianco di Prato since 2007, using the original 1750 recipe lost for over sixty years. In this artisanal laboratory, owners Cristina and Fabio personally oversee the entire production process. They carefully select top-quality herbs and spices for natural flavoring, following traditional methods.
The maceration process involves a special steel container, combining herbs, spices, neutral alcohol, and Tuscan white wine for Vermouth. No "natural" flavorings or added colors are used. Daily manual reassembly ensures thorough contact between liquid and ingredients. After separating flavored alcohol, the mixture matures with added sugar before a meticulous, slow final filtration process. This dedication extends to other products like Ippocrate, Perfetto Amaro, and alkermes used in PGI mortadella di Prato.