Vermouth, an aromatic fortified wine, is inextricably linked to Piedmont and particularly Turin, where it was created towards the end of the 18th century. The origin of the name is uncertain, although it is generally traced back to absinthe, which is used in its preparation, giving it a particular aroma and a distinctive bitter flavour.
With the birth of Vermouth in Turin, came the birth of the custom of drinking aperitifs and preparing them soon became an art. In 1786, Antonio Benedetto Carpano was the first producer to market Vermouth in a shop in the heart of Turin. Duke Vittorio Amedeo III appreciated its organoleptic qualities so much that he proclaimed it the court aperitif. Brothers Giuseppe and Luigi Cora began exporting it to America with great success in 1838.
Vermouth in its various genres, Rosso, Bianco and Rosé, and flavours, from sweet to extra dry, though to Chinato, is still today a must for aperitifs throughout Piedmont and is often used to make cocktails, such as Martini and Manhattan.
