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Amistà Nizza Vermouth is made using 100 percent Nizza wine. It’s just one of the elements that sets it apart from conventional vermouth for which white as a base wine and caramel is added to achieve the desire color. If you study 19th-century manuals for the production of vermouth, you’ll find that red wine was used for the production of vermouth. Our decision to use Nizza as the base wine is a homage to the early pioneers of great vermouth.


Vermouth first began to appear in Turin toward the end of the 18th century. Its recipe can trace its roots back to the aromatized wines that the ancient Romans made. In antiquity it was highly coveted for its medicinal properties. But in Turin, it would become a symbol of conviviaoity. It was served at the Court of Savoy. And it was offered to guest in the best salons. It was consumed regularly during the “Vermouth Hour” at countless venues that dotted the Turin cityscape during the 19th century. The great 19th-century Italian writer Edmondo De Amicis mentions vermouth in his book Le tre capitali (The Three Capitals: Turin-Florence-Rome) in 1897. By the end of that century, there were myriad producers of vermouth that sprang up along the railroad tracks that led to the port city of Genoa where it was shipped to more 150 countries. Along the way, it became the most famous aromatized wine in the world.