The extra dry vermouth of Italian Martini & Rossi is the result of 10 years of development. It was developed by the son of Luigi Rossi in 1890. The intention was to find a new kind of vermouth that would be different from the sweeter variations on the market. There was also a plan to create a competitive product for seco “dry” vermouths manufactured in France and increasingly sold to the world.
More than 30 different herbs are used to make Martini Extra Dry, e.g. coriander, allspice, chamomile, wormwood. It is straw-colored, dry without being bitter, slightly sharper than traditional sweet vermouths. It also has its own aroma of white grapes more on display.
Dry vermouths are normally used on cocktails but it can be drunk as an aperitif, perhaps added with a lemon zest. A liter bottle cost around 10€.
Martini & Rossi extra dry vermouth is dry, delicately herbal and bitter. The taste has a bit of sweetness, according to the regulations, a few grams of sugar per liter can be used. The aftertaste reveals a slight bitterness. Light, but a very well balanced vermouth.