The first Contratto Vermouth recipes date back to the 1890s. They were the base for a Vermouth that was only consumed locally. In the 1920s, the Vermouth production was extended and recipes were modified. Most of the Vermouth was exported as Vermouth became the drink of the epoch. Contratto Vermouth di Torino was the “in” drink in the 1930s, allowing the winery an annual production of 100,000 bottles. Today, with recipes older than 100 years and passed on through the generations, Contratto’s full lineup includes, Vermouth Bianco, Vermouth Rosso, Americano Rosso, Contratto Bitter & Aperitif, and Fernet. For the first time again since the 60s, Contratto is making all classic apertivi and digestivi.
Slightly lower in sugar and alcohol than its bianco counterpart, Contratto Vermouth Rosso has quickly established itself as one of the apertivi and modifier of choice amongst the bartending elite. Herbaceous, sweet, acidic and more pronounced in its bitter character than many of the competing sweet vermouths.