It is since the time of the ancient Egyptians that we have known about the  beneficial, digestive and antiseptic properties of botanicals such as mugwort (Artemisia), cloves, mint, nutmeg, pepper, myrrh and camphor. It was the great Greek doctor Hippocrates (460 A.C.) who started to macerate botanical spices in wine in order to extract their properties and essential oils.

The greatest contribution was introduced by the ancient Romans.

It was under Nero‘s empire in 50 AD. that the botanist Dioscorides in an ancient and flourishing Rome writes “De Materia Medica” in which he detailed the substances and their beneficial effects on man’s health.

The era of fortified and flavoured wines had just begun.

The Romans were the biggest consumers of spiced wine.

They began to introduce various types of spices, aromas, honey and a distillate of macerated grapes into the drink, thus obtaining a fortified wine. It was used in everyday life, in pagan celebrations, as well as for healing purposes.

Expert navigators of the Mediterranean Sea, the Romans had easy access to the spices that came from even the remotest corners of their empire and the world, this increasingly enriched their knowledge in herbal medicine.

The wine and herbal culture of the Romans also influenced the centuries to follow

such as the Middle Ages and especially the modern era. In fact, in 1786 Benedetto Antonio Carpano, who was then an apprentice in a distillery in ‘piazza Castello’ in Turin, mixed those ancient traditions to the muscat of Canelli giving birth to Vermouth. He added some white wine, a blend of about 30 variety of spices and herbs, then all fortified with alcohol.

the perfect recipe

A recipe taken from the Marche tradition for a fine and refined vermouth

36 types of selected spices

The spices that we use for our Vermouth are 95% Italian, and there are non synthetic elements present but, only real herbal products extracted from nature.

5 years of ageing

Refinement and ageing in bottles. After a suitable period of 5 years in wood, our wines can be bottled. The refinement that takes place in glass is complementary to the ageing by cask: it refines the characteristics of the wine, defining the aromas in a clear and harmonious way.

A recipe passed down from the grandparents

A.RO.MA.E Vermouth was born from the encounter between many traditions passed down from the grandparents to children and grandchildren. The Zaccagnini family has transmitted the passion for wine, for the bottling and selection of high quality grapes to successive generations thanks to increasingly sophisticated technologies.

A unique territory: le marche

We work our products with the raw materials of Le Marche. The Marche region plays an important role in the production of white and red wines. The Marche viticulture has very ancient origins dating back to the time of the Greeks at the beginning of the fourth century B.C.

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The versatility of a unique ingredient

A cocktail that you will not find in classic recipe books. Nerone is the perfect mix to be enjoyed with our Vermouth. An ancient recipe reinterpreted for a timeless drink.


Despite the name it is a cocktail composed exclusively of Italian products. The history of the Americano has origins in the second half of the 1800s inside the bar belonging to Gaspare Campari in Milano.


Excellent as a pre-dinner aperitif it has a very high alcohol content. It takes its name from Count Camillo Negroni, who used to have an aperitif at the cafe Casoni, in Florence.


It is a whisky-based drink and is easy to prepare. According to the legend, it was invented during a banquet in the Manhattan Club of New York in 1874 thanks to the fervid imagination of Jennie Jerome, Winston Churchill’s mother who loved to prepare spirits for her guests.

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