Vermouth Torino Rosso

Vermouth is one of the most interesting and quintessential Italian luxury wines. The original spelling of the name was "Vermouth" (or "Wermouth," or "Wermuth"). The origin of the name is uncertain; it is generally traced back to the German word *Wermuth*, meaning "wormwood" (*Artemisia absinthium*).

Its renown began in Piedmont, thanks to Antonio Benedetto Carpano, who first produced and "launched" it in 1786 at his shop in the heart of Turin. Another famous establishment was the shop owned by the Rovero family, whose clientele included King Charles Albert. In 1838, the brothers Giuseppe and Luigi Cora pioneered its export. By the end of the 19th century, vermouth was being regularly exported to South America, the United States, and throughout Europe.

Ideal as an aperitif or a digestif, vermouth is an excellent product that should always be served chilled; it can be enjoyed neat or diluted with water, making for a refreshing, thirst-quenching drink. Furthermore, vermouth serves as a base for a great many cocktails

CHARACTERISTICS

Type: Flavored Wine

Serving temperature: 6°–12°C

Sugar content: 16% w/v

Alcohol content: 16% Vol

Size: 0.75 L

CULINARY PAIRINGS

Vermouth can be used as an ingredient in cooking—for instance, in dishes featuring fish and seafood—or to add flavor, marinate, or deglaze meat-based preparations (such as roasts, skewers, or meat rolls). In pastry-making, Vermouth is frequently used to add flavor to desserts, cakes, and baked goods.

Organoleptic characteristics

The color ranges from straw-white to amber-yellow, and even deep red—the latter often achieved through the addition of caramel. The aroma is intense, complex, and aromatic, featuring balsamic and floral notes (elderflower, chamomile) alongside hints of spice. On the palate, it is smooth, enveloping, and well-balanced. Its sweetness is underscored by a bitter undertone—derived from wormwood—which leaves a long-lasting aromatic finish.

Preparation and Composition

Vermouth is produced from young, dry wines with a flavor that is as neutral as possible, to which pure alcohol (95°–96°), sugar (sucrose), and aromatic botanicals are added.

The ingredients include white wine, sugar, alcohol, extracts of aromatic herbs and spices, and caramel.

The aromatic herbs and spices are carefully selected and expertly measured for extraction in alcohol. Key botanicals include common wormwood, Roman wormwood, coriander seeds, bay leaves, chamomile flowers, cinnamon, ginger root, angelica root, cloves, nutmeg, bitter orange peel, gentian root, nettle leaves, sweet orange peel, carob pods, juniper, rhubarb root, orris root, clary sage, red cinchona, lemon peel, elderflower, bergamot peel, licorice root, Cretan dittany, and more.

These extracts, along with the sugar and caramel, are blended into the white wine.

PRODUCED IN ITALY | CONTAINS SULFITES