Some words from Mauro on this concoction:
"Vermouth is the only fortified and aromatized wine with a precise historical origin. It was first concocted 1786 in Turin by Benedetto Carpano. Since then vermouth has become one of the most famous drinks in the world both as aperitif or as an ingredient in cocktails. Its name derives from the German word "Vermuth" which means absinthe, one of its main components. Originally, the base wine was Moscato, but different wines have been used over time.
In my case, the base wine is a blend of dry Moscato and Cortese, another typical white grape of Piemonte. This mixture gives a correct balance between acidity and flavor.
The mixture of herbs and spices is very complex, dominated by herbs such as thyme, marjoram, basil, oregano that provide fresh and aromatic notes. The absinthe component mainly in the variety "Gentile" contributes to the bitter taste. As is the tradition, vermouth should be light yellow, clear, sweet /bitter and fragrant.
Winemaking:
The first step is the preparation of the extract or “concia”. This is done by leaving a mixture of chopped herbs and spices in alcohol for about 20/30 days. Then the extract is filtered and left to age for a few months. The second step is the actual preparation of the product. To make the product I mix the extract, sugar and alcohol. The last step is clarification followed by filtering which produces a clear product with long-term stability.
