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 experienc