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Vermouth di Torino

World-renowned for the tradition and historicity of its production, Vermouth di Torino is an aromatized wine born in the 18th century at the foot of the Alps and enjoyed at the court of the Savoy kings.
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Vermouth di Torino

World-renowned for the tradition and historicity of its production, Vermouth di Torino is an aromatized wine born in the 18th century at the foot of the Alps and enjoyed at the court of the Savoy kings.
Read more

Consortium Members

Currently there are 35 historic producers who make and distribute Vermouth di Torino all over the world.
Antica Cantina di Calosso, Antica Distilleria Quaglia – Bèrto, Antica Torino, Arudi, Bosca, Cav. Pietro Bordiga, Calissano – Gruppo Italiano Vini, Carlo Alberto, Carpano – Fratelli Branca Distillerie, Chazalettes, Cinzano – Davide Campari–Milano, Giulio Cocchi, Coop. Erbe Aromatiche Pancalieri, D.co Ulrich, Del Professore, Drapò – Turin Vermouth, Ducato, Franco Cavallero Spirits, Gancia & C., Karminia, Isolabella della Croce, La Canellese, Luigi Vico, Mainardi, Mancino, Martini & Rossi, Antonio Parigi, Peliti’s, Distilleria Revel Chion, Scarpa, Sibona, Sperone, Starlino, Tosti1820, Vergnano.

The ingredients

The leading players in Vermouth di Torino are the plants of the Artemisia genus, particularly the species A. absinthium and A. pontica, grown and harvested in Piedmont. The base is wine - white, red or rosé - aromatized with a blend of natural extracts obtained from an ample palette of herbs and spices. The beverage can be sweetened with sugar, grape must, caramelized sugar or honey. The amber color is obtained exclusively through the addition of caramel.

Wine

Can be white, red or rosé

Wormwood

(Artemisia pontica L. e Artemisia absinthium L.)
Provides the typical bitter taste of Vermouth di Torino. Two species of wormwood are specified in the production rulebook: (Artemisia pontica L.) and (Artemisia absinthium L.).

Marjoram

(Origanum majorana L.)
Containing essential oils with energizing properties, it also stimulates digestion and has a strong, aromatic scent.

Oregano

(Origanum vulgare L.)
Oregano grows wild in sunny climes. It is known for its therapeutic properties, in addition to being widely used for cooking.B78

Lung Lichen

(Cetraria islandica L.)
Found in cold climates, where it grows on the ground, on rocks or tree bark, it has a pleasantly bitter flavor.

Rhubarb

(Rheum palmatum L.)
Rhubarb grows wild in western China, around the border with Tibet, and has been used in Asian countries since ancient times.

Star Anise

(Illicium verum L.)
Native to the Philippines, this plant's distinctive star-shaped fruit has an intense aroma of aniseed.

Chamomile

(Anthemis nobilis L.)
Known for its essential oils, chamomile flowers are used in infusions and extracts, providing a special bitter-aromatic note.

Cinnamon

(Cinnamomum zeylanicum Nees)
Harvested from the trees' young branches, this bark became an important spice in Europe in the sixteenth century, when the Portuguese occupied the island of Ceylon.

Nutmeg

(Myristica fragrans Houtt.)
The seed of this plant, native to the Moluccas, is a must in every spice cabinet because of its scent and strong, aromatic flavor.

Cloves

(Eugenia caryophyllata Thumb.)
Used in China since the dawn of time, especially for cooking, cloves are ideal for adding a distinctive spice note to desserts and aromatized wines.

Bitter Orange

(Citrus aurantium L.)
Of Asian origin, the peel of this fruit is used to flavor vermouth and liqueurs.

Juniper

(Juniperus communis L.)
Common throughout Europe, the berries produced by this shrub are rich in essential oils.

Elderflower

(Sambucus nigra L.)
Dried elderflowers, strongly scented, are used in jams, infusions, distillates and herbal preparations.

Ginger

(Curcuma zedoaria Roscoe)
Native to India and Indonesia, this root is used both fresh and dried and is known for its aromatic and energizing properties.
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