Named after the Italian for ruby, rubino, this Vermouth di Torino was created using a blend of wines including a large proportion of wines sourced from the local Piemonte region, with the addition of small parcels of Langhe DOC Nebbiolo, which were specifically selected by Beppe Musso, Martini's master blender.
The Riserva Speciale Master Herbalist, Ivano Tonutti, used a host of exotic botanicals such as Italian Holy Thistle and Red Sandalwood from Central Africa to create the unique flavour of the Rubino, and paired them with Absinthium, Pontica and Vulgaris wormwoods, which is rare as Martini vermouths tend to be created with only two different types of wormwood.
The concentrated botanical extracts for each vermouth are rested in Piemontese Tino oak vats for over two months, which is a practice that has not been favoured for many decades, although it was typical for the original vermouth di Torino, including Martini.
