Controcorrente
Controcorrente is a young Friulian reality that has passionately and enthusiastically launched itself into the fascinating world of Vermouth. This ancient spiced wine, although it was codified into a true recipe and with a precise name only in the 18th century, has been part of the winemaking history for millennia. Since the time of the ancient Romans, in fact, it was a consolidated habit to taste wines by adding spices, often to improve their taste, sometimes not excellent, in times when winemaking was not always performed perfectly and the preservation of wines had not yet reached today's level. The custom of enriching the taste of wine with herbs and spices has then crossed the centuries, also thanks to the herbal skills of many monasteries, which since the Middle Ages have contributed to passing down this ancient tradition.
Modern Vermouth, on the other hand, was born in 1786 at the initiative of Antonio Benedetto Carpano, who in his Turin laboratory developed a recipe that still today represents an essential reference for all producers.an essential reference. Controcorrente is based in Blessano, in the province of Udine, and began dedicating itself to the production of artisanal Vermouth thanks to a suggestion from its creator. While he was on vacation in Tuscany, after a day spent fishing, he decided to have an aperitif on the beach in the evening. Contrary to habit, he did not order a cocktail but chose to drink some good wine. For some time, in fact, he had wanted to taste some labels of organic wines, produced as simply and as naturally as possible.
While sipping that glass, he decided that a good fresh wine, fragrant, with a straightforward and sincere taste could be the perfect base for creating a great Vermouth, far from the standard taste of industrial aperitifs: Controcorrente. Thus began the search for a high-quality raw material. The Vermouths are made from organic wines from the cellars of Daniele Piccin and Marco Sara. The botanicals have been selected with extreme care and the production process takes place in an absolutely natural way, with artisanal care and long infusions to extract all the scents and aromas from the herbs and spices. This is how versions of Vermouth of absolute excellence were born, with a Mediterranean profile, intense and pure, that blend the aromatic complexity of the botanicals with the elegance and finesse of a great wine.
Controcorrente is a young Friulian reality that has passionately and enthusiastically launched itself into the fascinating world of Vermouth. This ancient spiced wine, although it was codified into a true recipe and with a precise name only in the 18th century, has been part of the winemaking history for millennia. Since the time of the ancient Romans, in fact, it was a consolidated habit to taste wines by adding spices, often to improve their taste, sometimes not excellent, in times when winemaking was not always performed perfectly and the preservation of wines had not yet reached today's level. The custom of enriching the taste of wine with herbs and spices has then crossed the centuries, also thanks to the herbal skills of many monasteries, which since the Middle Ages have contributed to passing down this ancient tradition.
Modern Vermouth, on the other hand, was born in 1786 at the initiative of Antonio Benedetto Carpano, who in his Turin laboratory developed a recipe that still today represents an essential reference for all producers.an essential reference. Controcorrente is based in Blessano, in the province of Udine, and began dedicating itself to the production of artisanal Vermouth thanks to a suggestion from its creator. While he was on vacation in Tuscany, after a day spent fishing, he decided to have an aperitif on the beach in the evening. Contrary to habit, he did not order a cocktail but chose to drink some good wine. For some time, in fact, he had wanted to taste some labels of organic wines, produced as simply and as naturally as possible.
While sipping that glass, he decided that a good fresh wine, fragrant, with a straightforward and sincere taste could be the perfect base for creating a great Vermouth, far from the standard taste of industrial aperitifs: Controcorrente. Thus began the search for a high-quality raw material. The Vermouths are made from organic wines from the cellars of Daniele Piccin and Marco Sara. The botanicals have been selected with extreme care and the production process takes place in an absolutely natural way, with artisanal care and long infusions to extract all the scents and aromas from the herbs and spices. This is how versions of Vermouth of absolute excellence were born, with a Mediterranean profile, intense and pure, that blend the aromatic complexity of the botanicals with the elegance and finesse of a great wine.
