Mix it up naturally!
Giuseppe Contratto founded Contratto in 1867. This beautiful Estate was in the family's hands for 126 years.
Today, a UNESCO World Heritage site, Contratto produces only traditional method sparkling wine and some selected spirits under the watchful eye of Giorgio Rivetti, and his talented son, Andrea.
Contratto Vermouth Bianco and Rosso, Americano and Fernet
The first Contratto Vermouth recipes date back to the 1890s when herbs and spices were used to cover "off tastes" or oxidized wines. At that time nobody dared to throw away wine and the herbal infusion would cover any unpleasant tastes.
In the 1920s Vermouth production increased, still a lot of oxidized wine was being used as the base wine, but recipes were modified for a fresher taste. Most of the Vermouth was exported and this type of spirit became the "in" drink of the time. Contratto Vermouth di Torino became very popular in the 1930s with the winery's annual production totaling 100,000 bottles.
After World War II the popularity of Vermouth diminished albeit it was still consumed in Europe and overseas. In the 1960s Vermouth went out of fashion, especially in Italy, and the Contrattos decided to cease the production entirely.
With the revival of classic spirits and a booming cocktail scene, Contratto is reintroducing three historic Vermouth products that embrace old tradition and modern demand, Contratto Vermouth Bianco, Vermouth Rosso and Americano Rosso. Using Cortese, an indigenous white grape variety, as the base the wine is being infused with 30 to 50 organic premium natural herbs, spices, roots and seeds and then fortified with Italian brandy. This traditional process is used to create a sophisticated elixir that is complex, fresh, exciting and well balanced between Asian medicinal herbs, Italian spices and citrus fruit. These are boutique aperitifs that will make any Vermouth or Americano based cocktail an exceptional experience.
Together with the reintroduction of the Vermouths, Contratto also launched a Fernet that is based on the original recipe. Fernet is an aromatic spirit created using a secret recipe from 1920. Myrth, rhubarb, chamomile, cardamom, aloe, and especially saffron are just a few of the intense aromas and flavors to be discovered in this classic digestif. Today you will find this award winning, artisanal liqueur blended into pre-prohibition cocktails at the world’s finest bars.
Contratto Bitter and Aperitif
The newest additions to the Contratto Spirits line are the Aperitif and Bitter, Contratto's artisanal and 100% natural version of a Campari and Aperol.
Both products are based on CONTRATTO recipes from 1933 and 1935 and signify the use of top quality, natural herbs and spices, Italian alcohol and vegetable juice extracts for natural coloring. A cold maceration extracts flavors carefully and ensures top quality products. While the Aperitif with only 13.5% alcohol and mixed as a spritz with sparkling wine or soda water is an ideal before dinner drink, the Bitter with 22% alcohol is the high end and natural alternative for Campari in famous cocktails such as Negroni, Torino/Milano, Bitter Sweet and Bitter Orange.
CONTRATTINO: the Spritz without artificial flavors and colors.2 oz CONTRATTO Aperitif
1 oz CONTRATTO Millesimato Extra Brut
1 oz Contratto Soda water
mix and serve on ice
granish with a piece of orange
List of spirits
Cortese, Hawthorn flower/leaves, coriander seeds, marjoram leaves, bay laurel leaves, chamomile flower, yellow sweet clover, aloe juice, cinnamon, mint leaves, ginger roots, angelica roots , cardamom seeds, nutmeg, bitter orange peel, gentian roots, nettle, sweet orange peel, carob tree pods, pimento seeds, felon herb, rhubarb roots, hibiscus flower, sage, bark of China, lemon peel, bergamot orange peel, liquorice roots, sandal wood and more...
Cortese, Coriander seeds, bay laurel leaves, yellow sweet clover, cinnamon, angelica roots , nutmeg, bitter orange peel, carob tree pods, pimento seeds, rhubarb roots, sage, bark of China, lemon peel, sweet orange peel, liquorice roots, sandal wood and more...
Cortese, Ginger, mint leaves, hibiscus flower, hawthorn flower, nettle leaves, angelica roots , bitter and sweet orange peel, rhubarb, sage, licorice and more...
Myrrh, chamomile, saffron, fennel, aloe, anis, ginger, mint leaves, clover, rhubarb roots, licorice, cinnamon, lemon balm, nutmeg, juniper berry and more...
Water, sugar, alcohol, herbal and vegetable extracts Aloe, Wormwood, Bitter and Sweet Orange Peel, Cloves, Cardamom, Gentian, Hibiscus, Enula bell, Juniper Berries, Mint, Rhubarb, Sage, Swertia , Nettle, Ginger and more…
Water, sugar, alcohol, herbal and vegetable extracts, Aloe, Angelica, Wormwood, Safflower, Cinchona, Bitter Orange, Sweet Orange, Lemon and Tangerine Peel, Hawthorn, Cascarilla, Cloves, Cardamom, Licorice, Juniper Berries, Mint, Rhubarb, Sage, Nettle, Ginger and many more…