Vermouth Borbone Rosso takes inspiration from a fascinating Neapolitan tradition.
In Naples, starting in the mid-1800s, it was customary to hold weekly gatherings—called periodiche—among friends, relatives, or even mere acquaintances, with the purpose of entertainment. In noble Bourbon households, these meetings often resembled literary salons, where opera singers were hired to perform arias or traditional Neapolitan songs.
Sometimes, the entertainer was a comedian performing macchiette—a humorous act somewhere between a monologue and a comic song—while cold refreshments were served. In more modest homes, instead of live performers, people would listen to songs and macchiette on a gramophone. Rather than serving expensive refreshments, hosts would offer more affordable treats like tarallucci with wine, homemade sweets, rosolio liqueurs in winter, or ice cream cups in summer. Once homemade rosolio fell out of fashion, vermouth—known locally as vermutte—began to be served instead, although it was more expensive.
Eventually, during the summer months, vermouth was replaced by beer. However, especially among lower-income groups, it often happened that only a few generous families kept the tradition alive by bearing the costs of music and refreshments. Some, out of stinginess, took to exploiting others' hospitality, attending every gathering without ever hosting one themselves. This led to frustrated hosts exclaiming: "But do you always want the vermouth at my place?" (“Ma ‘a vuó sempe ‘a me ‘a vermutta?” in Neapolitan dialect).
But why vermouth, exactly? Because tarallucci, wine, rosolio, and beer were affordable, local products. Vermouth, being an imported and more expensive item, symbolized the annoyance caused by freeloaders better than the other options. Around this time, it became common across both nobility and the general population in the Kingdom to make homemade vermouth by repurposing leftover nuts and spices from the making of nocino (walnut liqueur), using them to aromatize white wine and Marsala.
And it is in Marsala that Vermouth Borbone Rosso was born—a true Sicilian gem crafted from Nero d’Avola grapes, grown between Marsala and Mazara del Vallo. It is a fortified wine that tells the story of Sicily’s passion and richness. Its secret lies in the mastery with which aromatic herbs, spices, and local roots are selected and processed, giving it a distinctive and surprisingly complex character. These herbs, hand-picked in the Sicilian countryside, are infused in neutral alcohol to extract their full essence, creating a unique and unforgettable aroma.
This extraordinary blend is then combined with a top-quality base wine, sugar, and secret ingredients, resulting in a rich and enveloping elixir that seduces the senses with every sip. Vermouth Borbone Rosso is a full sensory experience: On the nose, it opens with fresh citrus notes, aromatic herbs, and exotic spices, accompanied by a subtle, delicate sweetness. On the palate, the perfect balance between bitterness, acidity, and sweetness wins you over, leaving a long, satisfying finish. Perfect to enjoy on its own as an aperitif, Vermouth Borbone Rosso is also an ideal component for crafting sophisticated cocktails—both classic and contemporary—adding a touch of elegance to every creation.
