The first Contratto Vermouth recipes date back to the 1890s when herbs and spices were used to cover "off tastes" or oxidized wines. At that time nobody dared to throw away wine and the herbal infusion would cover any unpleasant tastes. In the 1920s Vermouth production increased, still a lot of oxidized wine was being used as the base wine, but recipes were modified for a fresher taste. Most of the Vermouth was exported and this type of spirit became the "in" drink of the time. Contratto Vermouth di Torino became very popular in the 1930s with the winery's annual production totaling 100,000 bottles.
|WCNB-03||Bianco Vermouth Contratto NV||750ml x 6|
|WCNA-01||Americano Rosso Contratto NV||750ml x 6|
|WCNAP-02||Liqueur Aperitif Contratto NV||1LIT x 6|