Vermouth was produced for the first time in Turin in 1786, in the little shop belonging to Antonio Benedetto Carpano. The fantastic tradition of the real Italian aperitif springs from his brilliant idea of adding herbal essences and spices to wine and raising its strength to around 18% to assist conservation. Today, with almost a century and a half of history behind it, this tradition is renewing itself by attracting bartenders and lovers of fine drinking to the rediscovery of a unique and authentic taste.