CONTRATTO
Vermouth

CONTRATTO Vermouth

Piedmont

“People ask me all the time, why vermouth? But for me it wasn’t a novelty. In Piedmont from the late 1800’s where there was sparkling wine, there was Vermouth. It’s always been tradition” says Giorgio Rivetti, owner of Contratto.

“The recipes we used are the same used in the early 1900’s, nothing artificial. All of the herbs, plants, and flowers are 100% natural and this is the secret to our success. Respecting quality, respecting tradition, and my hope is that you can taste the difference”.

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 experienc

Vermouths

Vermouth Bianco NV

The original 19th century recipe for the Contratto Vermouth Bianco is based on a unique combination of white wine, Italian brandy and a delicate infusion of more than 50 premium natural herbs, spices, roots and seeds (coriander, chamomile, aloe juice, cinnamon, cardamom, bitter orange, carob tree pods, hibiscus flower, sage, China park, liquorice, etc.). The traditional slow, cold maceration process of extraction results in a sophisticated, well-balanced aperitif with a distinctive bouquet and flavor. This Vermouth is delicious served chilled on its own with a twist of lemon, but is also the perfect ingredient in classic and contemporary mixology, turning any cocktail into something special.

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Vermouth Rosso NV

The recipe for the Vermouth Rosso is also based on a combination of white wine, Italian brandy and a delicate infusion of over 30 (many of which remain secret) natural herbs, spices, roots and seeds, colored with caramelized sugar. The traditional production method reveals an aperitif that is sophisticated, well-balanced and complex with a distinctive bouquet and flavor. Delicious served chilled on its own with a twist of lemon, the Rosso is also the perfect Vermouth for a variety of classic and contemporary cocktails.

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Americano Rosso NV

The original 19th century recipe for Contratto Americano is based on a unique combination of white wine, Italian brandy and a delicate infusion of over 25 premium natural herbs, spices, roots and seeds. The selection of botanicals (including ginger, mint, bitter orange, sage, etc.) comes from a similar pool to the Vermouth, though the Americano is a bit sweeter. This aromatic infusion of herbs and spices creates a distinctive bouquet and flavor, delicious served chilled on its own and a perfect ingredient in classic and contemporary mixology.

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