Vermouth has a long history of being made far from where its botanicals grow. Epopira turns that logic around. The base wine is Silos — Lasorte Cuadra's own Valle d'Itria white, made from indigenous Puglian varieties including Verdeca, Bianco d'Alessano, Minutolo, and Maresco — which travels north to Antica Distilleria Quaglia in Piedmont, one of Italy's most respected historic distilleries, where it is married with a proprietary blend of 23 individual small-batch botanical infusions. Epopira is made in two expressions — Dry and Dolce — distinguished entirely by sugar content. At 140 g/L, the Dolce allows thyme, bay leaf, chamomile, rosemary, and Valle d'Itria saffron to express themselves in a generous, enveloping register — the saffron and chamomile more pronounced, the finish long and lingering. As compelling on its own over ice as it is at the heart of a Negroni or Manhattan, or combined with the Dry in the Epopira Perfetto. The bottle, adorned with artist Vanda Focanti's portrait of the Physician Saints Cosmas and Damian, is as considered as everything inside it. 1,200 bottles made.