The Prato White Vermouth is a low-alcohol liquor made from grape must and herbs, especially absinthe, that historical documents date back to 1750, therefore even prior to the Piedmont production which with this liqueur has created an empire. The liqueur is still prepared without any mechanical aids according to the old recipe. It is sold in flasks and is produced in October. It is a great aperitif if served cool, but it is also good as a digestive, perfect if combined with the Prato biscuits, the mantovana or the amaretti of Carmignano.