Vermouth Rosso

The story

What you're tasting

Sweet, red Italian vermouth with a rich, herbal profile and notes of vanilla and dark spice.

The "Rosso" (Red) style of vermouth originated in Turin in the late 18th century, pioneered by Antonio Benedetto Carpano. It is the original Italian vermouth, traditionally using Moscato wine as a base and darkened with caramel. It became the essential aperitivo of the Savoy court and later the backbone of the Negroni and Americano.

Know it

Before you buy

Say it: vehr-MOOT ROH-soh
Tasting: Sweet and spicy with notes of vanilla, dried fruit, orange peel, and a subtle bitter finish from the wormwood.
Alcohol: 16%
Serve at: 16-18°C
Glass: Bordeaux glass or large Burgundy glass. The wider bowl allows the wine to breathe and releases complex aromas, while the tapered rim concentrates the bouquet toward your nose.
How to buy: Look for quality Italian vermouth producers (Carpano, Martini, Cinzano, Cocchi). Check for "Rosso" or "Sweet" designation.
Spot the fakes: Verify producer authenticity. Check for proper labeling. Beware of cheap imitations without proper designation.
Keep it: Unopened: 5-10 years. After opening: 1-3 months.

The making

How it's made

Base white wine is fortified with neutral spirit and infused with botanicals including wormwood (artemisia), cinnamon, clove, and citrus peel. Caramel is added for color and sweetness.

The soul of the "aperitivo" hour in Turin and Milan. Essential for the Negroni, Americano, and Manhattan.

Bottles of amari and Chianti on a bar shelf

In the kitchen

Recipes that call for it

All recipes

Where it's from

The land behind it

RegionPiedmont

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