Bianco earned the name Bianchissimo (the whitest), inspired by the flowers of the vanilla plant.
The secret of the Martini range is in the unique combination of wines, herbs, spices, flowers, roots, and bark that are used in each type of vermouth. These are made either by adding to alcohol and distilling (distillates) or infusing in alcohol (extracts), both are then aged in vat or barrel to achieve the required flavour and taste.
Martini vermouths are made by blending local Piedmont wines, fortifying alcohol, and herbs in the form of extracts and distillates, sometimes sugar, and colouring caramel are added for certain lines. The ingredients are blended in a strict order to achieve the correct balance and to avoid any precipitation problems later. After blending the vermouth rests for 20 days before cold filtration and bottling.