In a nutshell:
A zesty, lively and dry Italian Bianco Vermouth.
Made to the same recipe as when originally created by Giulio Cocci in 1891 this has something of a cult following in the world of vermouths. The blend of herbs and spices used to aromatise the moscato base wine are, as is usual, a closely guarded secret, but the gentian, cinchona and bitter orange peel among the ingredients give it a herbal bitterness that suits a Vesper Martini to a tee.
When to drink:
A bracing apertif when drunk simply on the rocks, or as a spritz and is the perfect ingredient in a number of cocktails.