The Time of Vermouth

Scarpa began making vermouth in the 1920s from Antonio Scarpa’s formula. Mario and Pasquale Pesce expanded the work, and a dedicated division operated from the 1930s–1940s until the 1970s. The restored process cold-macerates dried botanicals for 20–30 days in a 30% ABV hydroalcoholic solution. Botanicals come primarily from Pancalieri. The resulting concia is blended with wine, which forms 75% of the finished product. Rosso is colored with sugar caramelized at 160 °C. Cold stabilization proceeds at −8 °C, followed by a gradual return to 0 °C over one week, filtration and bottling.