Contratto Spirits

The first Contratto Vermouth recipes date back to the 1890s, and like many Italian vermouths of the era, they were consumed only locally. In the 1920s, Contratto extended its production and modified its formulations for the modern (and thirsty) export market. A marked success, Contratto Vermouth di Torino was one of the “in” drinks of the 1930s, escalating the winery’s annual production to 100,000 bottles. But after tastes for vermouth dwindled, Contratto shuttered its aperitivi and digestivi production, beginning in the late sixties and spanning to the late aughts. Today, Contratto is at last producing and exporting their classic fortified wines and spirits again!

Under the watchful eye of notorious La Spinetta winemaker Giorgio Rivetti, Contratto remains committed to elevating the quality of bitter beverages. Reflecting recipes older than 100 years and passed on through generations, Contratto’s lineup includes traditional Vermouth Bianco and Vermouth Rosso, liqueurs originated in the 1930s (Contratto Bitter, Aperitif, and Fernet), and a new line of low- and no-ABV ready-to-drink sparkling aperitivi under the Contrattino label. The component wines and the majority of base distillates are made from estate-grown grapes from Contratto’s UNESCO world heritage site; botanicals and coloration are 100% all natural (and vegan), utilizing pigments from unique ingredients like beets, rosehips, and carrots. The spirits themselves are elegant, restrained, and undeniably mouth-watering.