Martini details history and development of vermouth

The MARTINI brand has published an article detailing the historical background of vermouth production. EU legislation defines vermouth as a product composed of at least 75% wine, to which sugar is added, fortified and flavored with herbs, among which the use of Artemisia, commonly known as wormwood, is mandatory.

The company states that the roots of winemaking extend back to antiquity in the Mediterranean region. In ancient Greece and Rome, wine was bitter and diluted with water, then flavored with herbs and resins to make it more palatable. Wormwood was added for its bitterness and appetite-stimulating properties.

During the Renaissance, winemaking techniques began to re-develop in Italy. The tradition of aromatized wines spread from the 15th century onwards, with wormwood commonly included in these beverages. The German term "Wermouth," referring to wormwood, became prevalent.

In the mid-18th century, "Wermouth wein" arrived in Turin, Italy, and quickly gained popularity. The favorable growing conditions for grapes and herbs in the Piedmont region, combined with the area's enological expertise, contributed to the emergence of local Vermouth di Torino production.

In the early 19th century, vermouth production methods were refined for industrial scale. Turin became a significant center for social life, and the aperitif tradition grew. It was within this context that MARTINI & ROSSI was founded in 1863 by Alessandro Martini, Teofilo Sola, and Luigi Rossi. The company has received over 500 awards for its quality since 1865.