An encounter of spices and floral aromas
Alchemy of flavors
Thirteen botanicals carefully selected by Liquoreria Friulana, including wormwood, bitter orange, and tonka bean, complement the wine's hints of white flowers, producing a sweet, harmonious, and refreshing drink.
He who controls the spice, controls the universe!
- – Frank Herbert, Dune
The word “vermut” or “vermouth” comes from the German term “wermut” used to define the main aromatizer of this fortified wine, Artemisia Absinthium, commonly known as wormwood. The use of absinthe to aromatize white wine dates back to ancient Greece. The fame of vermouth is indissolubly bound to northern Italy where, at the end of the 1700s, the preparation of this aromatized wine was an art practiced by pharmacists who sold elixirs for the cure of all evils.
In a few years, vermouth changed completely, thanks in part to industrialization. Spiced wine became a popular aperitif, first in Piedmont and France and then in the rest of the world. Vermouth’s tradition is still going on today – no bar lacks at least one bottle of this fortified wine. Luretta’s Vermut is the only vermouth in the world produced with Malvasia Aromatica di Candia, the DOP organic grape variety from the Colli Piacentini region.