Vermouth is Italy’s most famous aromatized wine. It dates back to the second half of the nineteenth century, when it became established in an area typical for Moscato production, imposing itself first on the domestic market before expanding to many other countries. Vermouth di Torino must comprise at least 75% wine. The producers of Vermouth di Torino must carefully consider and regulate the use of herbs and spices in line with the specific characteristics of the base wines used.
Vermouth di Torino, an old denomination
The history of Vermouth di Torino, which spans three centuries, is closely linked to its consumption as an aperitif. Today, it is increasingly seen as a vital feature of any bar. The Italian regulations concerning Vermouth began with Regulation No. 1969 of 9 November 1933, which gave general indications to distinguish the product (minimum alcohol content, sugar content, volumetric percentage of base wine and added ingredients). The first European Community Regulation recognizing Vermouth di Torino dates back to 1991 (EC Reg. No. 1601).
In 2017, Vermouth di Torino obtained PGI (protected geographical indication) status from the European Community. To be designated as a Vermouth di Torino, not only must the vermouth be produced and bottled in Piemonte, but some specific production rules must be followed: the base wines must all be Italian, the absinthe must be grown in Piedmont and the end product must have a minimum alcohol content of 16% vol.
