This vermouth is based on Nas-Cëtta (white wine), local variety from Novello.
VERMOUTH DI TORINO is known worldwide for the tradition and history of its production. It is a flavored wine that originated in the 18th century at the foot of the Alps and was drunk at the court of the kings of Savoy. The fame of Vermouth di Torino PGI is inextricably linked to producers from Piedmont and Turin. In the 1800s, Turin was home to the aristocracy of vermouth makers, thanks to whom Vermouth di Torino gained international prestige and was appreciated worldwide in various ways and degrees. Over the years, techniques and processes evolved: new ideas went hand in hand with older practices and they continue to coexist today, preserving and appreciating the traditional production of Vermouth di Torino.
Vermouth di Torino is classified according to its color (white, amber, rosé or red) and the amount of sugar used in its preparation. Thus, it can be extra secco or extra dry for products containing less than 30 grams of sugar per liter, secco o dry for vermouth with less than 50 grams per liter, and sweet for products with a sugar content of 130 grams or more per liter. The discipline protecting Turin's Vermouth also provides for the typology Vermouth Superiore that refers to products with an alcohol content of at least 17% vol., made with at least 50% Piedmont wines and flavored with herbs other than wormwood grown or harvested in Piedmont.
The ingredients: the protagonists in Vermouth di Torino are the plants of the genus Artemisia, especially the species A. absinthium and A. pontica, grown and harvested in Piedmont. The base is wine - white, red or rosé - flavored with a mixture of natural extracts obtained from a wide palette of herbs and spices. The drink can be sweetened with sugar, grape must, caramelized sugar or honey. The amber color is obtained exclusively by the addition of caramel.
The production method: a fundamental condition for making Vermouth di Torino is wine of high quality: white or red, it must have a good structure and acidity to blend with the spices and balance the sugar. After selecting a base alcohol, the extracts of aromatic herbs and spices, flowers, seeds, roots and bark are added, after infusion in a solution of alcohol and water for 15-20 days. They are mixed with the sugar and wine and allowed to rest in aging tanks. The drink is then filtered and bottled.
More about the producer: Cascina Gavetta
