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Under the category Vermouth fall aromatized and fortified wines, that are flavored with various botanicals, such as herbs, seeds, roots, flowers, tree barks and spices. The modern versions of the beverage were first produced in 1757 in Turin. Vermouth was consumed as a medicinal libation until the later 19th century when it became an important ingredient in many of the famous first classic cocktails, such as the Martini, the Manhattan, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is also used as a substitute for wine, herbs and spices in cooking.
Contratto's Vermouth production follows the traditional method of cold flavor extraction (maceration). Italian Brandy is poured over the herb and spice combination at cold temperature. Daily pump overs at cold temperatures result in a gentle and premium extraction (maceration) of flavors for 45 days. Followed by filtration and natural settlement for clarification, the superb flavor extract is then carefully being mixed with Cortese (indigenous Piedmont white varietal), water and cane sugar.
18% alcohol and 190 gr/liter sugar, the herbal combination is based on the original Contratto recipe from 1910
ingredients: white wine (Cortese), cane sugar, italian brandy, water and over 50 different herbs and spices, which among many more include: mint, ginger, nettle, wormwood, hibiscus flower, rhubarb, carob tree, sage, juniper berry, lemon peel, clover, nutmeg, licorice, angelica, cinnamon, coriander, sandal wood, elderberry and bitter orange peel
Varietal: Dry Vermouth
Makes nearly as much wine as France, but lags behind in their classification system. As a result, Italian wine isn’t taken as seriously as French wine. Most Italian wine is made from native grape varieties that don’t grow well elsewhere, such as Nebbiolo and Sangiovese. The most important regions are Piedmont, where Barolo and Barbaresco dominate, Tuscany, home to Chianti, Montepulciano, and the Super-Tuscans (a collection of relatively new reds), and the Northeastern region, where you’ll find Soave, Valpolicella, and Bardolino. Italy’s soils and climates are varied and ideally suited for viticulture, from the Alpine foothills in the north to the Mediterranean coast in the South. Its hilly landscape provides sun and cooler temperatures, even in the warmest regions. Italy has two categories of fine wines. DOCG, which means regulated and guaranteed place name, refers to a small group of elite wines. DOB wines are those with regulated (but not guaranteed) place names. A lower tier of table wines are grouped into IGT wines, which indicate the location on the label, and ordinary table wines, which carry no geographical indication except, “Italy.”