{"id":2027,"date":"2026-06-05T16:05:35","date_gmt":"2026-06-05T14:05:35","guid":{"rendered":"https:\/\/www.vermouthditorino.org\/the-heritage-of-vermouth-di-torino\/"},"modified":"2026-06-28T17:03:02","modified_gmt":"2026-06-28T15:03:02","slug":"the-heritage-of-vermouth-di-torino","status":"publish","type":"page","link":"https:\/\/www.vermouthditorino.org\/en\/the-heritage-of-vermouth-di-torino\/","title":{"rendered":"The Heritage of Vermouth di Torino"},"content":{"rendered":"
<\/div><\/div>

The Heritage of Vermouth di Torino<\/p><\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

OUR<\/div>

HISTORY<\/h1>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>

Vermouth<\/strong> takes its name from the German word Wermut<\/strong>, meaning wormwood (Artemisia absinthium<\/strong>), and its origins date back to the dawn of time. Recipes for vinum absinthites, a herbal-infused wine, appear in texts dating from the first centuries AD,<\/strong> when it was valued for its digestive properties and used as a remedy for stomach ailments.<\/strong>Its medicinal use passed down through the centuries. During the Renaissance<\/strong>, however, the increasing availability of exotic spices in Europe transformed the original recipe, enriching it with new aromatic notes such as cinnamon<\/strong>, cloves and rhubarb.<\/strong> <\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
\"Image\"<\/span><\/div>

From the mid-fifteenth century onward, Piedmont<\/strong> established itself as a center of excellence in the art of distillation.<\/strong> By the eighteenth century, the liqueur makers of Turin enjoyed widespread recognition for their expertise.<\/p>\n

It was in the Piedmontese capital that Vermouth di Torino began its evolution<\/strong> from medical remedy to convivial aperitif.<\/strong> During this period, in Turin started flourishing workshops, distilleries, liqueur producers and apothecaries, laying down the foundations of what will become one of Italy\u2019s most iconic aromatised wines.<\/p><\/div><\/div><\/div><\/div>

\"Image\"<\/span><\/div>
\"Image\"<\/span><\/div>
\"Image\"<\/span><\/div>
\"Image\"<\/span><\/div><\/div><\/div><\/div>
<\/i><\/a><\/i><\/a><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
<\/div><\/div>

1736<\/h2>\n<\/div><\/div><\/div>

The pharmaceutical code \u201cPharmacopoea Taurinensis\u201d<\/em> describes \u201cVinum Absinthites\u201d as a preparation made from flowering wormwood tops<\/strong> and the roots of sweet flag (Acorus calamus).<\/strong><\/p><\/div><\/div><\/div><\/div>

At the time, Turin\u2019s liqueur makers and confectioners belonged to the \u201cUniversit\u00e0 dei Confettieri e Liquoristi della Citt\u00e0 di Torino (University of Confectioners and Liqueur Makers of the City of Turin), a guild that brought together the producers of innovative spirits and liqueurs that would later define Piedmont\u2019s rich tradition. These developed new aromatised wine<\/strong> recipes and produced the first bottled Vermouth di Torino<\/strong>, creating a product that was sweet, balsamic, alcoholic and therefore longlasting. <\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div><\/div>
<\/div><\/div>
<\/div>

MID-19th CENTURY<\/h2>\n<\/div><\/div><\/div>

The new aromatized wine gradually gained popularity beyond Turin, but its true success started around mid-nineteenth century <\/strong>when exports began.Initially shipped to France<\/strong> and Spain<\/strong>, Vermouth di Torino soon reached markets beyond Europe, particularly Latin America<\/strong>, where many Piedmontese emigrants had settled, and the United States, where it quickly became a cornerstone of emerging cocktail culture. <\/strong>By the mid-1800s, Turin was hosting sound 42 spirit merchants and 30 liqueur producers, whose activities brought prestige, prosperity and international recognition to the city. <\/p><\/div><\/div><\/div><\/div><\/div>

<\/div><\/div>

1833<\/h2>\n<\/div><\/div><\/div>

It is in 1833 that the first advertisement appeared for a vermouth produced in Turin, described as the \u201ctrue balsamic wine known as Vermouth di Torino\u201d.
From that moment onward, Turin started to be reckonned for its a distinctive style of vermouth: sweeter, richer and more aromatic than other products available at the time.<\/p><\/div><\/div><\/div><\/div><\/div>

1900<\/h2>\n<\/div><\/div><\/div>

The introduction of White Vermouth<\/strong> marked a turning point in the category.Characterised by its lighter colour and delicate floral and citrus notes<\/strong>, it became popular among women in caf\u00e9s and bars, known as \u201cA Delight for Ladies\u201d<\/strong> driving a market revolution.<\/strong><\/p>\n

From the 1920s onwards, Red Vermouth <\/strong>gained prominence. Coloured with caramel to meet the taste of the American market.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div><\/div>
ITALIAN REGULATIONS<\/div>

FOR VERMOUTH DI TORINO<\/h1>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>

\u2192 1900<\/h2>\n<\/div><\/div><\/div>

Royal Decree-Law No. 1696 of 9 November 1933 <\/strong>established the general requirements defining the product, including minimum alcoholic strength, sugar content, minimum wine percentage and permitted ingredients.<\/em><\/p><\/div><\/div><\/div><\/div>

\u2192 1991<\/h2>\n<\/div><\/div><\/div>

Council Regulation (EEC) No. 1601\/1991 of 10 June 1991<\/strong> was the first European regulation laying down geographical indications for aromatised wines and formally recognising and protecting Vermouth di Torino.<\/p><\/div><\/div><\/div><\/div>

\u2192 2017<\/h2>\n<\/div><\/div><\/div>
The Product Specification was approved by Italian Ministerial Decree of 22 March 2017, through which the Italian Ministero delle Politiche Agricole Alimentari e Forestali rules the Geographical Indication \u201cVermut di Torino \/ Vermouth di Torino\u201d.<\/div><\/div><\/div><\/div>

\u2192 2019<\/h2>\n<\/div><\/div><\/div>
On 3 April 2019, foundation of the Consorzio del Vermouth di Torino aimed to protecting, promoting and enhancing the denomination and its associated trademarks. In the same year, the European Commission approves the Product Specification. <\/div><\/div><\/div><\/div>

\u2192 2025<\/h2>\n<\/div><\/div><\/div>
On 30 September 2025, the Italian Ministero dell\u2019Agricoltura, della Sovranit\u00e0 Alimentare e delle Forste - Ministry of Agriculture, Food Sovereignty and Forestry (MASAF) - officially appointed the Consortium as the Official Protection Body of Vermouth di Torino PGI.This milestone further strengthened the role of the Consortium in safeguarding the quality, reputation and heritage of Italy\u2019s historic aperitifs<\/div><\/div>
\"Image\"<\/span><\/div><\/div><\/div><\/div>
\"Image\"<\/span><\/div><\/div><\/div><\/div>
\"Image\"<\/div><\/div>
THE BOTANICALS OF<\/div>

VERMOUTH DI TORINO<\/h1>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>
\"Image\"<\/span><\/div><\/div><\/div>
CINNAMON<\/div>

(Cinnamomum zeylanicum Nees)<\/em>Obtained from the young branches of the cinnamon tree, this precious spice became highly sought across Europe during the sixteenth century. Its warm, sweet aromas deliver depth and elegance to the botanical profile.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
NUTMEG<\/div>

(Myristica fragrans Houtt.)<\/i>Native to the Moluccas Islands, nutmeg is prized for its intensely aromatic fragrance and distinctive flavour. It adds richness and complexity to the blend.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
CLOVES<\/div>

(Eugenia caryophyllata Thumb.)<\/i>Known and traded since ancient times, cloves bring intense spicy notes and remarkable aromatic persistence, making them a traditional ingredient in aromatised wines.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
BITTER ORANGE<\/div>

(Citrus aurantium L.)<\/i>Native to Asia, bitter orange peels are widely used in vermouth production. Its vibrant citrus character contributes lively freshness, balance and aromatic lift.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
JUNIPER<\/div>

(Juniperus communis L.)<\/i>Widespread throughout Europe, juniper producesberry-like fruits rich in essential oils. Their resinous and balsamic qualities enhance the complexity of the botanical blend.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
ELDERFLOWER<\/div>

(Sambucus nigra L.)<\/i>Delicately fragrant elderflowers have long been used in herbal infusions and traditional preparations. They contribute elegant floral aromas and subtle flowery freshness.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
GINGER<\/div>

(Curcuma zedoaria Roscoe)<\/i>Native to India and Indonesia, this aromatic rhizome has been valued for centuries for its fragrant and stimulating properties. It adds exotic spicy notes and depth to the botanical composition.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
WINE<\/div>
Wine is the base of Vermouth di Torino and may be white, ros\u00e9 or red, depending on the style being produced. Its structure, refreshing tartness and balance provide the canvas upon which the botanical blend is built.<\/div><\/div>
\"Image\"<\/span><\/div><\/div><\/div>
WORMWOOD<\/div>

(Artemisia pontica L., Artemisia absinthium L., Artemisia vallesiaca)<\/em>The \u201cMust-have\u201d defining ingredient of Vermouth di Torino, wormwood provides its characteristic aromatic bitter note and gives the beverage its name. The Production Specification recognises three Piedmontese varieties: Roman Wormwood (Artemisia absinthium)<\/em>, Gentle Wormwood (Artemisia pontica)<\/em> and Pontic Wormwood (Artemisia vallesiaca).<\/em> <\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
MARJORAM<\/div>

(Origanum majorana L.)<\/i>Rich in essential oils, marjoram is appreciated for its aromatic intensity and traditional digestive properties. It contributes warm herbal nuances to the blend.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
OREGANO<\/div>

(Origanum vulgare L.)<\/i>Growing naturally in sunny environments, oregano is renowned for both its culinary and aromatic qualities, bringing vibrant sharp herbal notes to the composition.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
ICELAND MOSS<\/div>

(Cetraria islandica L.)<\/i>Found in colder climates on soil, rocks and tree bark, Iceland moss is valued for its pleasantly bitter character and delicate aromatic contribution.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
RHUBARB<\/div>

(Rheum palmatum L.)<\/i>Originally from western China near Tibet, rhubarb has been used since ancient times in Eastern herbal traditions. It delivers distinctive mildy bitter and earthy-smoky notes.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
STAR ANISE<\/div>

(Illicium verum L.)<\/i>With its characteristic star-shaped fruit, star anise delivers intense anise aromas and remarkable aromatic freshness.<\/p><\/div><\/div>

\"Image\"<\/span><\/div><\/div><\/div>
ROMAN CHAMOMILE<\/div>

(Anthemis nobilis L.)<\/i>Celebrated for its essential oils, Roman chamomile contributes delicate floral aromas and refined bitter-herbal nuances that enhance the elegance of Vermouth di Torino.<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

\"Image\"<\/span><\/div>
\"Image\"<\/span><\/div>
\"Image\"<\/span><\/div>
\"Image\"<\/span><\/div>
\"Image\"<\/span><\/div>
\"Image\"<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
THE PRODUCTION<\/div>

METHOD<\/h1>\n<\/div><\/div><\/div>
<\/div><\/div><\/div>
The production of Vermouth di Torino<\/strong> begins with the careful selection of the wine base.Whether white, ros\u00e9 or red,<\/strong> the wine role is to bring structure, freshness and balance required to support the aromatic complexity of the botanicals and harmonise <\/strong><\/strong>with the bitter-sweetness that characterises the finished product. <\/div><\/div>

Relying on this foundation, a process rooted in centuries of craftsmanship transforms a selection of herbs, spices, flowers, seeds, roots and barks i<\/strong>nto one of Italy\u2019s most iconic aperitifs. <\/p><\/div><\/div><\/div><\/div>

<\/div><\/div>

HOW VERMOUTH DI TORINO IS MADE<\/h1>\n<\/div><\/div><\/div><\/div>
\"Image\"<\/span><\/div><\/div><\/div>
\"Image\"<\/span><\/div>
\"Image\"<\/span><\/div>
\"Image\"<\/span><\/div>
\"Image\"<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

The Heritage of Vermouth di Torino OURHISTORY Vermouth takes its name from the German word Wermut, meaning wormwood (Artemisia absinthium), and its origins date back to the dawn of time. Recipes for vinum absinthites, a herbal-infused wine, appear in texts dating from the first centuries AD, when it was valued for its digestive properties and used as a remedy for stomach ailments.Its medicinal use passed down through the centuries. During the Renaissance, however, the increasing availability of exotic spices in Europe transformed the original recipe, enriching it with new aromatic notes such as cinnamon, cloves and rhubarb. From the mid-fifteenth century onward, Piedmont established itself as a center of excellence in the art of distillation. By the eighteenth century, the liqueur makers of Turin enjoyed widespread recognition for their expertise. It was in the Piedmontese capital that Vermouth di Torino began its evolution from medical remedy to convivial aperitif. During this period, in Turin started flourishing workshops, distilleries, liqueur producers and apothecaries, laying down the foundations of what will become one of Italy\u2019s most iconic aromatised wines.1736 The pharmaceutical code \u201cPharmacopoea Taurinensis\u201d describes \u201cVinum Absinthites\u201d as a preparation made from flowering wormwood tops and the roots of sweet flag (Acorus …<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-blank-4.php","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-2027","page","type-page","status-publish","hentry","no-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/www.vermouthditorino.org\/en\/wp-json\/wp\/v2\/pages\/2027","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vermouthditorino.org\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.vermouthditorino.org\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.vermouthditorino.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vermouthditorino.org\/en\/wp-json\/wp\/v2\/comments?post=2027"}],"version-history":[{"count":1,"href":"https:\/\/www.vermouthditorino.org\/en\/wp-json\/wp\/v2\/pages\/2027\/revisions"}],"predecessor-version":[{"id":2064,"href":"https:\/\/www.vermouthditorino.org\/en\/wp-json\/wp\/v2\/pages\/2027\/revisions\/2064"}],"wp:attachment":[{"href":"https:\/\/www.vermouthditorino.org\/en\/wp-json\/wp\/v2\/media?parent=2027"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}