MARTINI Details History of Vermut

The MARTINI brand has released an overview of the history of vermut, its signature aperitif. The company emphasizes the drink's long roots and evolution across various cultures and eras.

According to current EU regulation, vermut is defined as a product of which at least 75% is wine, to which sugar, fortification, and flavourings derived from distilled or infused botanicals are added. The use of species from the "Artemisia" genus is mandatory, and the name "Vermut" is derived from the German word "Wermouth" for "wormwood."

The company traces winemaking traditions back to ancient times in the Mediterranean, particularly with the Phoenicians and Greeks, and subsequently the Romans. In antiquity, wine was often bitter and had a high alcohol content, leading to practices of diluting it with water and adding herbs and resins to make it more palatable. Wormwood and other bitter essences were used to stimulate the appetite.

After the fall of the Roman Empire, these winemaking techniques were largely forgotten in the West but survived and developed in the East. They were rediscovered in Italy from the 12th century onwards. The spread of aromatized wines across Europe was facilitated by increased trade and cultural exchange, with "Artemisia" becoming a common ingredient. The development of "Vermut de Turín" began in the late 18th century, benefiting from favorable local conditions for growing grapes and herbs, combined with enological knowledge.

By the first half of the 19th century, vermut production techniques were refined for industrial-scale manufacturing. The MARTINI brand itself was founded in 1863 in Turin by Alessandro Martini, Teofilo Sola, and Luigi Rossi, establishing a significant presence in the vermut market.