If it cannot be defined as such without the presence of absinthe in the Pontic and Roman varieties, an herb that in German is commonly called wermut, vermouth is the result of a very long tradition, that of aromatized wine, dating back to the times of Ancient Rome with absinthe wines and consecrated in 1786 in Turin, thanks to Antonio Benedetto Carpano, the man who is recognized as the inventor of vermouth as we know it today and who expanded its use beyond medicine.

From the Savoy capital, vermouth then took the French trade routes, and finally the European and world ones, where it still records significant numbers.

The rediscovery of classics in contemporary mixology has brought it back into fashion as an aperitif, as well as after dinner served neat or on the rocks, a method that allows you to appreciate all the aroma of the wild plants and spices used, such as cinnamon, zedoary, galangal, cascarilla and nutmeg, of which leaves, flowers, fruits, roots, peels, wood and juice are used to flavour the wine.

Each of the five types of vermouth – white, red, rosé, dry and extra dry – has a well-defined taste personality and is distinguished from the others by the presence of caramel colouring, its aromatic profile and its degree of sweetness.