Description

ONE POINT OF SWEETNESS AND HALF A POINT OF BITTERNESS.

THE HIGHLIGHT OF ANY EVENING GATHERING: ENJOYING APUNT E MESAPERITIF IN COMPANY.

A legend in history.The story goes that on 19 April 1870 , a stockbroker, caught up in a discussion with colleagues whilst in theCarpanowine shop about the increase in share prices on that day one and a half points ordered his usual Carpano vermouth but asked for the barman to add half a measure of bitter, using the regional expression Punt e Mes. The drink immediately became popular as an aperitif before lunch, as recalled by the barman of the time Maurizio Boeris.

It is one of the most interesting and typical Italian luxury wines.

Although the origin of this name is not certain, it probably derives from Wermuth the German word for absinthe (Arthemisia absinthium). The old spellings of the name were Vermouth, Wermouth or Wermuth. We know that this type of wine was prepared by the ancient Romans and given the name Absinthiatum (o Absinthianum) vinum. The first Italian writer to make mention of this wine was C. Villifranchi in his Tuscan Oenology (1773). It owes its fame, however, to Antonio Benedetto Carpano, the first person to replicate the recipe with the same characteristics and taste in his wine shop starting in 1786. EEC regulation no. 1601 of 10 June 1991 lays down general rules on definition, description and presentation of aromatized wines, aromatized wine-based drinks and aromatized wine products.

1. Extra dry

   in case of products with a sugar content of less than 30 grams per litre;

2. Dry

   in case of products with a sugar content of less than 50 grams per litre;

3. Half dry

   in case of products with a sugar content of between 50 and 90 grams per litre;

4. Semidolce

   in case of products with a sugar content of between 90 and 130 grams per litre;

5. Dolce

   in case of products with a sugar content of more than 130 grams per litre.

https://www.carpano.com/en/prodotto/