All Vergano products are made by the same process in very small quantities in the Vergano lab in the city of Asti. A botanical extract (concia) is made by macerating carefully sourced herbs, flowers, fruits and spices in a neutral, beet-sugar-based spirit for 20 to 30 days in 30-liter, stainless-steel urns. It is then filtered and aged for a few months. Historically, all of the base wines are organic and sourced from Piemontese winegrower friends of the Verganos. The extract, sugar and bentonite are added to the base wine in a small steel tank. The product clarifies and integrates in 7 to 10 days and is filtered, fortified and bottled; batches range from 380-650 bottles. The law requires a 75% wine-base but Verganos come in at 77-80% and thus are lower-proof than others in their categories.

Chinato Nebbiolo (ABV 16.5%): The base wine is year-aged Barbaresco from grower Giuseppe Cortese. Some of the key botanicals are two types of quinine, ginseng, rhubarb, cinnamon, cloves, cardamom and bay leaves.