Vermouth di Torino Institute details GI
The newly formed Vermouth di Torino Institute has released details of its geographical indication (GI) definitions for Vermouth di Torino, following the introduction of the legislation on 22 March 2017.
Announced at VinItaly earlier this month, the GI agreement was backed by the Vermouth di Torino Institute, which was officially established on 7 April in Turin.
Under the new decree law 1826, Vermouth di Torino is defined as “the aromatised wine obtained in Piedmont using one or more Italian wines, with the addition of alcohol, flavored mainly with Artemisia (wormwood) together with other herbs and spices”, and must be bottled between 16% and 22% abv.
Colour can range from white to pale yellow, yellow-amber and red, and the fragrance character is defined as “intense and complex, aromatic, balsamic, at times floral or spicy”.
Flavour must be “soft” and balanced between bitter components, led by Artemisia, or wormwood, and sweetness, depending on the sugar content.
In terms of raw materials and production, Artemisia must be among the main ingredients, and it is essential to include Artemisia Absinthium and/or Pontica grown or gathered in Piedmont.
A range of technologies are permitted for aroma extraction – including wine, alcohol, water and hydro-alcoholic solutions.
‘Base wines’ may be referred to in the list of an ingredients, specifying origin or geographical reference, only if they represent at least 20% of the finished products.
Sugar, grape must, caramelised sugar and honey are all allowed for sweetening, with the amount of sugar determining the classifications:
- Extra Secco or Extra Dry for vermouths with a sugar content lower than 30g/litre
- Secco or Dry for vermouths with less than 50g/litre
- Dolce for vermouths with a sugar content equal or exceeding 130g/litre
Vermouths labelled as Vermouth di Torino Superiore must be bottled at 17% abv or higher, and at least 50% of the base wines and all herbs – besides the Artemisia – must be grown in Piedmont.
Brands signed up to Vermouth di Torino Institute include Berto, Bordiga, Del Professore, Carlo Alberto, Carpano, Chazalettes, Cinzano, Giulio Cocchi, Drapò, Gancia, La Canellese, Martini & Rossi, Mulassano, Sperone, Torino Distillati, and Tosti.
“I can’t hide a great satisfaction for this result, as both the new law and the new Institute were made possible by a general agreement reached by producers that often vary in size, history and style,” said Vermouth di Torino president and Giulio Cocchi managing director, Roberto Bava.
“Artisans and global players are here together in a friendly and effective collaboration to build knowledge, protect the origin and grow in quality in the interest not only of consumers, but also of the agricultural and industrial heritage of Piemonte.
“I have personally spent years to achieve these goals, and I am grateful to my colleagues founding members for naming me as first President.
“Giorgio Castagnotti of Martini & Rossi, Giorgio Mascitti of Carpano, Mariacristina Castelletta of Tosti, Carlo Vergnano of Torino Distillati and myself of Cocchi, are on the board of directors in this first round of service.
“Step by step, we’ll perfect our organization in order to support anyone needing information or sharing the interests and goals of our Institute.”
For more in the Vermouth di Torino Institute and GIs for spirits, see the May print edition of The Spirits Business.