Martini details vermouth's historical evolution

An article on the MARTINI brand's website delves into the historical evolution of vermouth, tracing its roots from ancient times to the present day.

The text explains that current European regulations define vermouth as a product made from at least 75% wine, with added sugar, fortified, and flavored with distilled or infused plants, mandatorily including species from the Artemisia genus. The name "vermouth" itself originates from the German word "Wermut."

The narrative describes early viticulture practices in the Mediterranean basin, where Phoenicians and Greeks transmitted winemaking techniques to the Romans. In ancient times, wine was bitter and strong, requiring dilution with water and flavoring with herbs and resins to make it more palatable and stimulate appetite. Artemisia and other bitter essences were added, but these methods were largely forgotten in the West after the fall of the Roman Empire, though they survived and developed in the East.

These techniques were rediscovered in Italy around the 12th century. From the 15th century, the tradition of flavoring wines spread with the publication of printed books on the subject. Over subsequent centuries, trade and cultural exchanges facilitated the diffusion of these aromatized wines across Europe. A common characteristic was the use of wormwood (Artemisia), and the German term "Wermouth" became prevalent. Piedmontese winemakers began producing their own versions, leading to the creation of "Vermouth de Turin" due to optimal conditions for cultivating raw materials and winemaking expertise.

In the first half of the 19th century, vermouth production techniques were refined, marking the beginning of industrial production. It was in Turin, a hub for social and cultural life, that the MARTINI brand was founded in 1863 by Alessandro Martini, Teofilo Sola, and Luigi Rossi.