Vermouth is Italy’s most famous flavoured wine. Its history developed in the second half of the nineteenth century, with a very important success in the typical area of the of Moscato production, imposing itself first on the domestic market and then expanding to many other countries.
Vermouth di Torino must have at least 75% of wine in its composition. The producer of Vermouth di Torino must carefully consider and modulate the use of herbs and spices, also according to the specific characteristics of the wines used.
The history of Vermouth di Torino, spanning three centuries, is closely linked to its consumption as an aperitif. Its presence today is increasingly marked as an essential protagonist in the bar.
The Italian regulations on Vermouth began with Reg. of 9 November 1933/No. 1969, which gave general indications to distinguish the product (minimum alcoholic alcohol content, sugar content, volumetric percentage of base wine and added elements). The first European Community regulation recognising Vermouth di Torino dates back to 1991 (EC Reg. 1601).
In 2017, Vermouth di Torino obteined the PGI denomination by the European Community the PGI. To be able to indicate the denomination of Vermouth di Torino, not only must the vermouth must be produced and bottled in Piedmont, but it must be subject to specific rules of production, such as specific production rules: the base wines must all be Italian, the absinthe must be grown in Piedmont, the final product must have a minimum alcohol content of 16% vol.
Discover step by step how Vermouth di Torino Martelletti borns.