Red Vermouth using Daniele Piccinin's organic Valpolicella as a base wine with infusions of thyme, rhubarb, and helichyrsum for a bitter-forward Red Vermouth.

White Vermouth using Daniele Piccinin's organic Chardonnay and Durella grapes as a base wine with infusions of wormwood, lemon balm, chamomile, and mandarin.

Poli's hybrid vermouth/aperitivo gives the best of both worlds: a little sweet, a little bitter. Excellent on its own or with a splash of Prosecco.