Παλαίωση: No age statement
Χώρα παραγωγής: Italy
While other Martini vermouths are made with two different types of Artemisia (wormwood), for Riserva Speciale Master Herbalist, Ivano Tonutti, has selected a blend of three different types of local Artemisia – Absinthium, Pontica and Vulgaris, grown for Martini by the Erbe Aromatiche cooperative in the nearby fields of Pancalieri, Piemonte.
To create the botanical extracts that flavour Martini Riserva Speciale vermouths, Ivano has also used other exotic botanicals such as Roman Chamomile (also grown in Pancalieri), Ecuadorian yellow Cinchona bark and Chinese Rhubarb for Ambrato, with Italian Holy Thistle and Red Sandalwood from Central Africa used in Rubino.
Unusually, the concentrated botanical extracts for each vermouth are rested in Piemontese Tino oak vats for over two months to harmonise their flavour and character. This is the first time Tino vats have been used at Martini for many decades but the practice was typical for the original Vermouth di Torino, including Martini. Indeed, the original Tino No.1 can still be seen when visiting Martini as it sits in the companys museum of wine. The use of Tino vats and the other lengthily processes used, means to make a batch of Martini Riserva Speciale takes over one year.
The intricately designed label of both Martini Riserva Speciale vermouths incorporate the royal arms of the House of Savoy, the Kings of which first protected the term Vermouth di Torino around 1840 to prevent producers outside of the Piemonte region using the name.
Martini is working with other producers in the area to seek the restoration of 'Vermouth di Torino' as a protected name of origin, whereby Vermouth di Torino would only applied to vermouths made using Italian wines and Artemisia herbs sourced from Piemonte. [I'd like to see this go further and stipulate that only wines from Piemonte be used. SD]
Η γευσιγνωσία έγινε στις 10/06/2015
Clear, deep golden amber.
Pungent wormwood with incredible herbal complexity, honey, honeysuckle, floral notes, very faint freshly cracked black pepper and clove. Ripe peach skin and overripe banana emerge with time.
Bitter wormwood balanced by honeyed sweetness with layers of complexity. Zesty citrus, green herbal notes, ripe white orchard fruit white flower blossom. Faint ripe strawberry dusted with black pepper and white flower blossom. Woody bitterness is balanced and cleansing.
Very long finish with pronounced floral notes - elderflower and honeysuckle. Refreshing zesty citrus and hints of tongue tingling black pepper, although the finish could not be described as being spicy.
A dry, floral and honeyed vermouth with intense flavours.