Some like it white, some amber, some rosé or even with the addition of caramel and then a nice red. The nuances of Vermouth are many and perhaps it is precisely this chromatic variety, combined with nuances of taste and aroma, that have made its fortune. A thousand-year-old liqueur, if legends are to be believed. It seems, in fact, that the ancient Greeks used to add spices and honey to wine amphorae and that Hippocrates, the founder of scientific medicine, used to treat certain diseases with these by-products. Although we do not want to go back that far, the history of vermouth takes us all the way to the Middle Ages, when these aromatic wines became more commonly used, either because they tasted better than traditional wines or because they were considered therapeutic and digestive. Wines that soon became fashionable among the nobility and wealthy classes. A vermouth that is, however, quite different from the one we taste today, because we need to take a leap forward and go back to the 18th century, specifically to Turin where, thanks to Antonio Benedetto Carpano, the first modern vermouth was born. It proved to be immediately very successful due to its digestive qualities, but soon broke free from its curative nature and became a real must to be enjoyed at any time of day. It was a short step from Turin to the rest of Piedmont, especially in the Langhe Monferrato Roero wine-growing area, and even today there are many companies that produce this liqueur with a thousand aromatic notes and recipes that are often secret.
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