Martini Rosso

Short Description

First, the selected herbs and spices are cut into the finest pieces and soaked in a solution of water and alcohol. The natural components are dissolved by the water, the noble essential aromas are released and preserved by the alcohol. The full richness of the aromas is achieved by maturing and refining. By means of coarse filtering, residual and unwanted particles are removed.
Crystalline sugar, ethyl alcohol and the extracted aromas are then added to the freshly filtered wine and mixed until a homogenous liquid is obtained. After sufficient rest and maturation processes, the MARTINI must be stabilised in a three-stage cooling system. 

Long Description

MARTINI & Rossi was founded in Turin in 1863 by Alessandro Martini and Luigi Rossi. The two visionary founders led the company to success: MARTINI Rosso won over 13 major prizes and over 40 gold medals at international competitions. Worldwide distribution grows exponentially: by 1903 MARTINI is represented in over 70 countries on all continents. The first product is MARTINI Rosso. MARTINI Bianco is created in 1919 by the sons of Luigi Rossi.

Carefully selected wines from Emilia Romagna, Puglia and Sicily form the body of MARTINI Rosso, over 40 botanicals from all over the world (flowers, fruits, herbs, roots, woods) the "soul". Typical for all MARTINIs is the slight bitterness. MARTINI Rosso is rich and complex with artemisia, peppercorn and oregano, balanced with exotic bitter-sweet woods. 

MARTINI Rosso, tart and highly aromatic, can be enjoyed "on ice", as a refreshing long drink or as a cocktail