The Opificio Nunquam is located in Tavola, a town in the municipality of Prato, bordering Poggio a Caiano and Carmignano; since 1999 in this small laboratory liqueurs are produced in a purely artisanal way without any aid of various machinery and above all without any coloring and without any added natural flavor.
From 2007 it is instead reproduced with the same processing methods as the original recipe of 1750, the White Vermouth of Prato, which had disappeared for over sixty years from our tables.
Cristina and Fabio, owners of the factory together with their daughter Lavinia, personally take care of all the stages of product processing, starting with the selection of herbs and spices of absolute quality obtained from biodynamic and organic cultivation, which are needed to completely aromatize Vermouth and its Liquors in general.
To continue with the maceration of these herbs and spices in special steel containers (macerators) together with neutral alcohol and in the case of vermouth also in an excellent Tuscan white wine for the necessary time.
During this period, alcohol and / or wine are always reassembled every day
manual, so that the herbs and spices that tend to come to the surface come into contact with as much as possible of the liquid put together for maceration.
After the separation of alcohol and / or wine flavored with spices and macerated herbs, everything is left to mature in a suitable environment with the addition of a right dose of sugar.
After a few days we move on to the final filtration which must be absolutely slow in order not to traumatize the product.
In recent years the range of items produced in the laboratory has been considerably enriched and now consists of various bitters, bitters, historical liqueurs, gin and finally of other 5 different vermouths.