Perfect as an aperitif and at the end of a meal with dry pastries and bitter chocolate desserts, it is surprisingly pleasant with strong, spicy cheeses (such as natural Gorgonzola) or cheeses seasoned with herbs and spices.

The Muscat grapes are pressed immediately after the harvest and pure Buongusto alcohol is added to the must to prevent the start of alcoholic fermentation. This way, it is the grape's natural sugar that makes Bonmé sweet while retaining its extraordinary aromatic charge. The herbs and vegetable components (zest, seeds, roots, inflorescences), which are used for the seasoning to add to the Muscat, are infused separately in alcohol for one to two weeks: the approximately twelve extracts obtained are tried out in various combinations until the right doses and balance are found to guarantee the best result. It is left to rest and blend for a few months before bottling.

Alcohol volume: 14,5%