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.
Burnt sienna color. Showing a complex bouquet of citrus, cinnamon, burnt sugar and a hint of eucalyptus leaf, the Americano Rosso is creamy smooth and off dry. There’s an appealing note of orange marmalade along with other citrus, floral and herbal notes on the palate. Infused with a variety of aromatics including wormwood and gentian. The name Americano refers to bitterness and has nothing to do with the Western Hemisphere. 200 g/L, 16.5% alc.
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.
The Vermouth Bianco made from a 19th century recipe is the most elegant of the Contratto Vermouths. It offers an appealing spice and herbal nose including scents of lemon citrus, dried flowers and fennel and a highly complex flavor profile including notes of lemon, tangerine, butterscotch, honey and numerous herbal and spice elements. Excellent depth, too, finishing off dry. Made from a white wine base and Italian brandy with an infusion of 50 aromatics including bark of China. RS 190 g/L 18% alc.
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.
Light brown color. Spicy, coffee and date notes show on the nose with hints of licorice and citrus. Sensual and creamy on the palate with flavors that mirror the nose. Made from a white wine base of Cortese and Italian brandy infused with 31 aromatics including bay laurel, cinnamon, angelica, rhubarb roots, various citrus peels, sandal wood and bark of China. RS 180 g/L, 17% alc.
