The name Vermouth comes from the German name for the main herb which gives Vermouth and Absinthe their distinctive flavors - vermut or wormwood. Vermouth was first produced in Italy in Torino (Turin) in the 16th Century brought down from Germany by an enterprising Torinese merchant, D’Alessio. From 1757 until the 19th Century it was mainly used for medicinal purposes but later became famous as a mixer in cocktails such as Martinis, Negronis, and Manhattans.
Vermouth Extra Dry is made with Grillo, Catarratto, Insolia grapes with a family recipe of herbs and spices of which wormwood is the main ingredient along with quinine, citrus peel, chamomile, juniper and coriander. Brilliant light straw colored with emerald reflections. The bouquet is fresh and delicate with notes of chamomile, fresh herbs and spices. Delightfully bitter, long and harmonious on the palate. A Piedmontese traditional aperitif.
Serve well chilled. Best enjoyed as a cocktails base. Excellent for marinating and cooking.
The Belbo Valley, in particular the village of Cossano Belbo, is home to Toso Winery. The area is characterized by its rising Langhe hills and the presence of the beloved ...
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