Vermuto

Vermuto, the Italian term for vermouth, is an aromatized fortified wine. It is produced by infusing a base wine with a mixture of botanicals—most notably wormwood (Artemisia absinthium)—along with herbs, spices, and citrus peels. The infusion is fortified with a neutral or brandy-like spirit and sweetened to varying degrees, yielding styles from dry to sweet.

The drink originated in the late 18th century in Italy, with Turin as a major early center. Antonio Benedetto Carpano is often credited with creating one of the first commercially produced vermouths in 1786, though several producers soon followed. The term vermouth derives from the German Wermut, meaning wormwood, a traditional key flavor, while the Negroni and Martini traditions helped popularize the drink internationally.

Today, vermouth comes in several main styles. Rosso or red vermouth is sweet and deeply colored; bianco (white) is aromatic and moderately sweet; secco or dry vermouth is lighter and more herbaceous, sometimes intensely dry; extra dry varieties are even less sweet. The color of rosso vermouth typically comes from caramel coloring, while white vermouths remain pale.

Production methods vary, but common approaches include macerating botanicals in wine or in a neutral spirit, blending with fortified wine, adjusting sweetness, and filtering before bottling. Vermouth is widely used as an aperitif, served chilled or over ice with a citrus twist, and as an essential ingredient in cocktails such as the Martini (dry vermouth), Negroni (red vermouth), and Manhattan (sweet vermouth).