"The recipe originated with seventh-generation Piedmont vintner Giovanni Bosca, who infused Moscato wine with cardoon and blessed thistle (relatives of the artichoke family), then aged it in new oak for six months. All this yields a softer product than most brusquely bitter amari, with intriguing nutty, Sherried and spiced flavors—like a shortcut to mulled wine." - Kara Neuman, Wine Enthusiast