Vermouth di Torino PGI is classified according to its color (White, Amber, Rosé, or Red), and the amount of sugar used in its preparation.

Therefore products can be classified as extra dry, dry, or sweet. When they contain less than 30 grams of sugar per liter they are defined as extra dry, or dry if they contain less than 50 grams of sugar per liter, and sweet if the amount of sugar contained is greater or equal to 130 grams per liter.

Vermouth di Torino defined as “Superiore” must contain an alcoholic content greater than or equal to 17% by volume. At least 50% of the wine used to produce it must be from the Italian region of Piedmont, and flavored with herbs, other than wormwood, grown or harvested in the region.

All of these characteristics are delineated within the Product Specification, a set of rules that aims to protect and guarantee the quality and authenticity of Vermouth di Torino PGI.

One of the key ingredients of Vermouth di Torino PGI are the herbs belonging to the genus Artemisia, especially the species A. absinthium and A. pontica, grown or harvested in Piedmont.

The other one is the wine that needs to have structure and the right acidity to support the aromas and balance the sugar.
Sweetening can be obtained using sugar, grape must, caramelized sugar, or honey. The amber color is obtained exclusively through the addition of caramel.

The unique taste of the Vermouth di Torino PGI comes from the close connection that exists between the geographical environment, the characteristics of the herbs and the wine from which it is made, and the production methods which, today, combine artisan techniques and innovation.

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