Louis Dressner Selections - Wine Importer
Chinato, Americano and Vermouth blended to perfection by retired chemist Mauro Vergano.
Mauro Vergano. Photo by Alex Finberg.

Profile

After earning a degree in chemistry, Mauro Vergano studied oenology and viticulture at one of Italy's top schools. Soon after, he started working in the “flavors and fragrances” sector of a company full-time as a chemist. In his 15 years there, Mauro spent extensive time mastering the equipment that produce fragrances, all the while training his nose to correctly identify aromatic blends.

Interview

This interview with Mauro Vergano stems from a series of emails in November 2010.

Visits

This visit with Mauro Vergano took place in November, 2012.

Words by Jules Dressner, photos by Jake Halper and Josefa Concannon.

Wines


CHINATO

This was my first creation. The wine I use is a Nebbiolo from Barbaresco that comes from the Rabajà hill. It is produced by Giuseppe Cortese’s winery in Barbaresco; this is a small-scale producer who, in my opinion, produces excellent quality wine even if it is not organic. I usually use a two-year-old wine since I want the final product to retain that fresh “winey-ness”. The extract is the result of a complex mixture of aromatizing substances. Besides China in its Calisaya and Succirubra varieties, there are particularly bitter ingredients like Chinese Rabarbaro and Ginseng, while the aromatic component comes from spices and herbs like cinnamon, cloves, cardamom, coriander, bay leaf, etc.
What makes this wine characteristic is the extreme persistence of its aroma due to its perfectly balanced ratio between sugar, alcohol and aromatic extract content.

PDFs

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