Martini & Rossi Rosso Vermouth is created with a secret blend of wines and a selection from 40 botanicals that give it a distinctive sweet taste, with subtle hints of orange and citrus.
Made to Rossi’s original recipe developed in the 1860s, this recipe has been passed down through each of the company’s Master Herbalists. Several aromatic herbs are used, with a large proportion of Italian herbs providing the core flavors. Wormwood quassia, summer savory, and dittany are a few of the main botanicals used for Rosso. Martini Rosso is deep red in color due to the addition of caramel and contains 140-150g of sugar per liter.