Vermouth was first produced in 1786 in Torino, its name coming from the principal ingredient wormwood, or wermut as the Germans would say. Mauro’s base wine consists of Cortese and Moscato from local producers, the former offering brightness and acid, the latter aromatics. These wines are blended with a mixture of raw alcohol, wormwood, citrus skin, and herbs like thyme, marjoram, basil and oregano. In the hands of Mauro, we get an unusually detailed, delicate white Vermouth, the best we have tried.