Martini Elucidates History of Vermouth

Martini has released an account of the history of vermouth, the aromatized wine. Current EU regulations define vermouth as a product made from at least 75% wine, with added sugar, alcohol, and aromatized with distilled or infused plant ingredients. These must include plants from the genus Artemisia, and the name 'vermouth' itself derives from a German word.

The tradition of winemaking dates back to antiquity in the Mediterranean region, with the ancient Romans refining techniques. Early wines were often bitter and high in alcohol, leading to dilution with water and the addition of herbs and resins to make them more palatable. While the Romans flavored their wines, specific techniques for what we recognize as modern vermouth are not well-documented from this era.

Techniques for aromatizing wines were rediscovered in Italy around the 12th century. From the 15th century onwards, the tradition spread further due to the advent of printed books on the subject. Increased trade and cultural exchange across Europe popularized these aromatized wines. A common element was the use of Artemisia absinthium, and its German translation, 'wermouth', gave the drink its name. Vermouth reached Turin in the latter half of the 18th century, leading local vintners to develop their own versions, notably 'Vermouth di Torino'.

During the first half of the 19th century, production methods for vermouth were further refined, enabling industrial-scale manufacturing. In Turin, the popularity of vermouth grew through its association with the aperitivo ritual in local cafes. It was within this context that the MARTINI brand was established in 1863 by Alessandro Martini, Teofilo Sola, and Luigi Rossi. The company has received numerous accolades for its products since 1865.

Today, Martini & Rossi boasts over 500 awards, including more than 150 gold medals, recognizing the consistent quality of its products recognized worldwide since 1865.