On the occasion of the 130th anniversary of its foundation, Bordiga re-introduced the historic Vermouth Excelsior, produced according to the historic artisan recipe with Nebbiolo da Barolo aged three years in oak barrels. Flavoring botanicals, many still hand-picked by mountaineers in the Cuneo Alps, include coriander, Madagascar bourbon vanilla, cloves, gentian root, cinchona calissaya, cinnamon, cassia, licorice, hypericum, gentian, and elderberry.