Wine: Vermouth | Vermouth
Cellar: Silvio Carta
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Discover the Rich History of Vermouth and Wine Smuggling
Indulge in a deep ebony Vermouth that captures the essence of the Mediterranean scrubland. With hints of rosemary, bay leaf, pine needles, resins, and pine nuts, all against a backdrop of subtle marine breezes. The palate offers an intense, soft, and round experience, perfectly balanced with the alcohol note. Rich in herbal and ripe fruit flavors, leading to a decisive and clean finish that leaves behind a long mineral trail.
- To sustain families during challenging times, both youngsters and retirees had to come together. Despite limited production due to available labor force constraints, the government mandated food requisitioning. This led to the emergence of a black market as goods needed to be concealed.
- Wine was often exchanged in fifty-liter wooden containers and hidden amidst shrubs in the countryside, particularly among helichrysum bushes in Sardinia. This tactic worked well during colder months; however, during summer, the wine not only absorbed the scent of helichrysum but also developed high alcohol content and a dominant bitter note.
- It soon became apparent that this phenomenon stemmed from storing wine in chestnut barrels with wide wood pores. In warmer months, water would evaporate through transpiration, increasing alcohol levels while infusing the wine with the intense aroma of hidden helichrysum plants.
Post-war economic recovery in Sardinia saw a Vermouth trend sweeping across Italy. Silvio Carta’s tasting experience jogged memories of the wine smuggling era. He realized that sugar addition was what set Vermouth apart from contraband wine. This inspired him to craft Vermouth using Vernaccia based on an ancient recipe—creating a truly unique product globally.
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