Vermouth belongs to the world of spiced wines and originates from an infusion of aromatic plants, among which the most symbolic is surely artemisia (absinthe). Whether it is White, Rosé or Red, according to the disciplinary, it must contain at least 75% of wine, have an alcohol content between 15.5-22% and a residual sugar variable according to the type. The recipe is however very complex, secretly handed down from generation to generation and it requires hard and lengthy work for its realization. Founded by Carpano in a store in the city of Turin in 1786, in the course of the years this excellence has become the symbol of the Piedmontese aperitif and the main ingredient of famous cocktails, such as Negroni, Americano, Martini and Manhattan.
A fortified wine of great intensity, persistence and smoothness that is made from Piccinin red wine infused with botanicals such as thyme, rhubarb and helichrysum. It has a bitter and intense profile, round and of great persistence, with resinous, spicy notes and pleasant menthol nuances
A fortified wine of long persistence and great aromaticity that is made from Verduzzo wine infused with gentian, elderberry and green tea. It has a bitter, tannic and deep profile, with long persistence and citrus and herbal aromas
A round, soft and citrusy spiced wine made from Chardonnay and Durella white wine infused with lemon balm, chamomile and mandarin. On the palate it is aromatic and enveloping, with citrine notes, balsamic nuances and pleasant hints of sweet spices
This is a spicy wine created by Marcello Trentini, the chef at Magorabin, a Michelin-starred restaurant in Turin. It has an intense, smooth and complex profile with spicy and bitter notes, with hints of sweet and aromatic herbs and a bitter finish
A spicy wine of great softness and aromatic richness, made from the white grape of Monferrato, Cortese. It has an intense and complex nose, developed on vinous, spicy and herbal notes, with hints of citrus peel. The sip is ample, soft and round, with a long aromatic persistence
Spiced wine made from a historical recipe of 1854. The mouthfeel is fresh and bitter with hints of orange peel, gentian and lemon balm