Vermouth is one of the most misunderstood products in the beverage world. On the one hand, it has a history dating back to the 18th century, complex botanical recipes, and producers who treat each cuv\u00e9e as a delicate balance between wine, herbs and time. On the other, there is the supermarket shelf, where it is sold on average for \u20ac6\u20137, with a label that no one stops to read.<\/p>\n\n\n\n
How is this possible? Through the same logic that has standardised many noble categories: volume, low price and maximum turnover. Mass retail has not destroyed vermouth, but it has made it invisible. It has turned it into an anonymous ingredient rather than a protagonist.<\/p>\n\n\n\n
What makes a great vermouth<\/strong><\/p>\n\n\n\n A quality vermouth is built around the wine \u2014 not an industrial neutral base. Then come the botanicals: wormwood, which gives it its name, but also roots, barks, spices and flowers selected according to recipes that each producer guards like a signature. The result is a product with a precise, recognisable aromatic profile that is difficult to replicate on a large scale.<\/p>\n\n\n\n This complexity cannot be perceived on a supermarket shelf. It is perceived when someone serves it correctly, explains it to you and gives you the time to taste it.<\/p>\n\n\n\n A category back in the spotlight<\/strong><\/p>\n\n\n\n The merit, once again, is partly due to cocktail culture.<\/p>\n\n\n\n Bartenders have rediscovered vermouth not only as an ingredient in a Negroni or a Martini, but as a drink in its own right, served with ice, orange peel and a sprig of rosemary. A ritual that has deep roots in Spain and Italy, but which was gradually disappearing due to the pressure exerted by large-scale retail.<\/p>\n\n\n\n Today, informed consumers ask questions. Where does it come from? How is it made? Which botanicals have been used? This cultural shift, similar to what has already happened with quality coffee, craft beer and extra virgin olive oil, has created real opportunities for quality producers.<\/p>\n\n\n\n But where can quality vermouth be found?<\/strong><\/p>\n\n\n\n Not at the supermarket, for one very simple reason: the context does not enhance its value. These products work where they are understood and properly presented: in specialised wine shops, cocktail bars, restaurants with a carefully curated spirits list, and duty-free stores that focus on exclusivity.<\/p>\n\n\n\n In these contexts, a vermouth with a story behind it becomes a tool for differentiation for the venue that offers it.<\/p>\n\n\n\n It is not just a drink, but an opportunity for conversation.<\/p>\n\n\n\n Vermouth in the Ludovico Soranzo catalogue<\/strong><\/p>\n\n\n\n At Ludovico Soranzo, we treat vermouth with the same care we dedicate to our champagnes, because we know how important it is for our clients to be able to offer the very best.<\/p>\n\n\n\n We do not rely on brand awareness, but on consistency with our philosophy: products that professionals can talk about, that spark curiosity among customers and that build loyalty over time.<\/p>\n\n\n\n Our Ho.Re.Ca. and specialised retail partners benefit from a concrete advantage: a unique offer that cannot be found elsewhere, presented in the right context.<\/p>\n\n\n\n A category with much more to offer<\/strong><\/p>\n\n\n\n Vermouth is a category experiencing steady growth, with the aperitif being one of the consumption moments where this trend is most clearly visible in Europe.<\/p>\n\n\n\n In this scenario, quality vermouth is one of the products with the greatest potential for development, both commercially and from a communication perspective.<\/p>\n\n\n\n The supermarket cannot offer all of this. Not due to a lack of willingness, but because the logic that governs that channel leaves no room for products that require attention, explanation and a specific context.<\/p>\n\n\n\n The best vermouth is found elsewhere. At Ludovico Soranzo, we know exactly where to find it.<\/p>\n","protected":false},"excerpt":{"rendered":" Vermouth is one of the most misunderstood products in the beverage world. On the one hand, it has a history dating back to the 18th century, complex botanical recipes, and producers who treat each cuv\u00e9e as a delicate balance between wine, herbs and time. On the other, there is the supermarket shelf, where it is […]<\/p>\n","protected":false},"author":3,"featured_media":331888,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[29],"tags":[],"class_list":["post-331887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"acf":[],"_links":{"self":[{"href":"https:\/\/soranzo.eu\/en\/wp-json\/wp\/v2\/posts\/331887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/soranzo.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/soranzo.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/soranzo.eu\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/soranzo.eu\/en\/wp-json\/wp\/v2\/comments?post=331887"}],"version-history":[{"count":1,"href":"https:\/\/soranzo.eu\/en\/wp-json\/wp\/v2\/posts\/331887\/revisions"}],"predecessor-version":[{"id":331890,"href":"https:\/\/soranzo.eu\/en\/wp-json\/wp\/v2\/posts\/331887\/revisions\/331890"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/soranzo.eu\/en\/wp-json\/wp\/v2\/media\/331888"}],"wp:attachment":[{"href":"https:\/\/soranzo.eu\/en\/wp-json\/wp\/v2\/media?parent=331887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/soranzo.eu\/en\/wp-json\/wp\/v2\/categories?post=331887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/soranzo.eu\/en\/wp-json\/wp\/v2\/tags?post=331887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}