Excelsior is Bordiga’s flagship — Barolo meets botanical apothecary. Built on Nebbiolo grapes and aged in oak, it’s deeper, richer, more brooding than the classic Rosso — the vermouth you serve to someone you’re trying to impress (or seduce).

The nose is serious. Ripe plum, black cherry, leather, and fig sit atop spice box notes — clove, cocoa, vanilla bean — all wrapped in a halo of alpine herbs and dried flowers. There’s also a nutty, oxidative layer — think old oloroso sherry crossed with Chinotto.

On the palate, it’s luscious and structured. Dark fruit, bitter herbs, rich wine tannin. It drinks like a digestivo, but with the soul of a red Burgundy. The balance of sweetness, bitterness, and oak spice is impeccable. Long, slow finish of black tea, orange peel, and dried herbs.

Serve it neat, chilled, in a small glass. Or use it to make the most decadent Boulevardier you’ll ever taste.