Cardamaro is prepared by wine base infusion of Nizza Monferrato cardoon (Cynara Cardunculus var altilis), blessed cardoon (Cardus Benedictus), milk cardoon (Sylbym Marianum), and other selected herbs such as calumba, juniper, Gentiana Lutea berries, cloves, licorice root, cardamom, lemon peel and marjoram cultivated in Piedmont.
Because it is wine-based, Cardamaro has the oxidative tones in common with sweet vermouth and Madeira.
