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.
VERMOUTH BIANCO | Alc/Vol. : 18% – More structured than most biancos out there, Contratto’s Vermouth Bianco has an integrated bitterness from wormwood and gentian with plenty of zesty herbs, spices and citrus to make this bianco stand out. Bold, bright and balanced, Contratto Bianco Vermouth is the perfect aperitif for sipping and mixing into classic and modern cocktails.
AMERICANO ROSSO | Alc/Vol. : 16.5% – Torino’s sweeter, more bitter relative never tasted so good! While similar to Vermouth Rosso, Contratto’s Americano Rosso has 20g/L more sugar than the vermouth, lower alcohol content and three times the wormwood. Americano is the perfect choice for mixing with a spirit that is above 90 proof to provide a light, sweet balance of sugar and acid.
BITTER | Alc/Vol.: 22% – Contratto Bitter is distinctly bitter, acquiring this character from gentian root, cinchona bark, wormwood, and angelica root. Supporting flavors of ginger, elderflower, hibiscus, rhubarb, orange peel, herbs, and spices give Contratto Bitter a wildly complex and aromatic bouquet. The deep magenta color comes from red beet. Contratto Bitter is a perfect balance sweetness, red fruity and yes, BITTER! 22% ABV and effortless to work with in cocktails!
LIQUORE FERNET | Alc/Vol. : 30% – Fernet is a type of amaro, a bitter, that falls under the category aromatic spirit. Fernet is made from a number of herbs and spices which include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron,with a base of grape distilled spirits, and colored with caramel coloring. Fernet may be served as a digestif after a meal, but may also be served with coffee and espresso or mixed as a cocktail. It may be served at room temperature or on the rocks (with ice).Fernet is often seen as the national beverage of Argentina. The production in this country is around 25 million liters. It is commonly mixed with cola but it is also drunk with soda water (in an “old fashioned way”), or even pure. The Liquer has also been popular in the San Francisco Bay Area since before Prohibition. Also today San Francisco loves Fernet consuming 25% of the entire US consumption. San Francisco bars usually serve fernet as a shot followed by a ginger ale chaser.
