DiBaldo '721' Vermouth Rosso


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The absolute peak of artisan red Vermouth. Based on a premium, organic base wine of Emilia-Romagna Cabernet and Sangiovese, this is the real deal. Take your time and you will be lead from deep cherry, wormwood and anise to a deep bed of vanilla and Damask rose. In true DiBaldo fashion we find some prickly pepper to add flair to this lush creation. '721' is extremely versatile, being used across Italy's top Michelin starred restaurants both in the kitchen and behind the bar.


  • Neat chilled or on ice, no garnish as an aperitif or digestif
  • In an Americano DiBaldo: 30ml of both '721' vermouth and 'UnBitter' amaro, topped with ice and a dash of soda in a wine glass or balloon.
  • In small amounts as an X factor in other cocktails. A few drops will make your cocktails sing.
  • In the kitchen, Michelin style: as a two day glaze for duck breast or soak some cherries/dark fruits in it to serve on a spoon as a dessert. There are endless ways to use this incredible liquor, just ask Massimo Bottura or Cristiano Tomei.

Alchemist, perfumer, nose and revolutionary liquorist, Baldo Baldinini is quietly and humbly redefining the world of gin and aromatised wines, specifically vermouth and bitters/amaro. He has set the bar so high that it’s near impossible for anyone to rival his creations. 

Baldo’s lab and home are in Rimini, on the Adriatic coast in the southeastern corner of greater Emilia-Romagna. He receives guests at the ‘Olfattorio’, an intriguing Aladdin’s cave of tinctures and history within Tenuta Saiano, an organic farm deep in the countryside. 

Baldo’s ‘essenze’ are based on the world’s purest inputs, sourced from the high-end perfumery market and hand-extracted in house. His dedication to aroma has been unwavering throughout his life – he even has a secret lab (read: aroma bank) of tens of thousands of herbs, spices, barks, plants, flowers and roots. 

His use of an extremely pure, ultra-high-quality base spirit, is one of the reasons behind his success, and something notoriously absent in many brands populating back bars everywhere. On top of this he skilfully weaves aromatics. No single element overpowers another. There is no aromatic elbowing, no competition between players, no irritating noise – just high-intensity harmony between every chord in the symphony within your glass. The gins rocket through any tonic they touch, essential oils releasing in the glass. To add a garnish would be to add insult. 

Baldo was initiated as a Maestro d’Arte e Mestiere (Master of the Arts and Trades) in 2020, under the Gastronomy and Wine Bartending category, joining an elite collection of Italian tradespeople and artists. His main clients are both Massimo Bottura (Osteria La Francesca, Modena) and Cristiano Tomei (L’Imbuto, Lucca) with whom he consults, developing dishes and crafting essences. Whether a chef or bartender, these ‘essenze’ are the ultimate tool - just a drop will take your creations to a new level.

Only the very finest perfumery market ingredients are used. 
DiBaldo does not use chemical additives, artificial colourings, caramel or burnt sugars.