MARTINI Traces History of Vermouth Production

Current EU regulations define vermouth as a product made from at least 75% wine, to which sugar is added and which is fortified and flavored with distilled or infused botanicals. The use of Artemisia species is mandatory, and the name "vermouth" itself originates from the German word "Wermut," meaning wormwood.

The art of winemaking has ancient roots, spreading throughout the Mediterranean with civilizations like the Phoenicians and Greeks, and later refined by the Romans. Ancient wines were often strong, bitter, and dark, requiring dilution with water and flavoring with herbs and resins to enhance palatability. Bitter essences, including wormwood, were added to stimulate appetite.

Following the fall of the Roman Empire, these wine-making and flavoring techniques largely faded in the West but were preserved and developed further in the East. Italy's position between East and West facilitated the rediscovery of these aromatization techniques starting in the 12th century. The advent of printing in the 15th century helped disseminate knowledge about flavored wines across Europe. Trade and cultural exchanges further popularized these beverages, which commonly featured Artemisia absinthium.

The word "Wermouth" became dominant, and these flavored wines arrived in Turin in the late 18th century through connections between the House of Savoy and Austrian courts. This spurred Piedmontese winemakers to create their own versions, leading to the birth of "Vermouth di Torino" thanks to favorable local conditions for grape and herb cultivation. Industrial production techniques were refined in the early 19th century, and Turin became a hub for the "aperitivo" culture, where vermouth gained popularity.

In this fertile ground, MARTINI was established in 1863 by Alessandro Martini, Teofilo Sola, and Luigi Rossi. Acknowledged for quality since 1865, MARTINI products have since earned over 500 awards, including more than 150 gold medals.