High Quality Italian Vermouth

A recipe that follows the ancient Italian tradition, the result is a perfectly balanced Vermouth, excellent to be drunk with ice or mixed with the most famous cocktails.



Superior quality red Vermouth

With an intense red color with purple reflections, the result of a long aging in barriques and large barrels for 5 years, which guarantee the maximum organoleptic and olfactory expression.

The bouquet is strong, intense and balanced in all its facets. The scent of spices, morello cherry, hazelnuts, honey and vanilla on the nose are the attraction to the tasting. The high sapidity further enhances the flavor.


Ottimo in bevuta semplice o con ghiaccio e soda al momento dell’aperitivo e per l’after dinner

Dà la massima espressione in miscelazione esaltando a pieno il gusto classico del cocktail americano. Superlativo nel Negroni, nel Manhattan, nel Boulevardier o in un Vesper per i più esigenti.

Scheda tecnicaBUY

the perfect recipe

A recipe taken from the Marche tradition for a prized 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.

In addition to the renowned Artemisia, the base ingredient, you can find dozens of other spices and herbs all specially selected by the bartender, after continuous experiments and blending. Thanks to the indications passed down from the grandparents, the outcome is unmatched recipes with delicate spicy fragrances which, combined with the prestigious Zaccagnini wine, create the result of a superior category Vermouth that you will never forget.

Its taste and its aroma will captivate your palate and will send you back in time to rediscover a tradition of Le Marche that has been passed down to the present day.

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. The glass refines the wine with a slow process of  sedimentation.

The period of ageing in the bottle is variable in order to obtain an ever better product and in any case based on the organoleptic characteristics of the product.

The environment in which it takes place plays a fundamental role in the refinement. Constant temperature, low lighting and very limited stress on the bottles are highly important. The bottles, in particular, must be placed in a horizontal or oblique position.

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. Marco Canestrari learned, thanks to his grandmothers and his mother, who always took care of the house and the fields, the difference between the various types of herbs and spices and above all those that could be destined to culinary use. A typical habit at the Canestrari household, put into practice by father and grandfather, was drinking a glass of Vermouth with cold water, homemade with local products and raw materials, at ”Aperitivo” time, or however after a working day to refresh and reinvigorate.

These recipes passed down from the previous generations have allowed a return to the times of yore, traditions and customs of Le Marche, giving life to this fortified wine inside which there is a mix of wine, Italian excellence, Le Marche excellence, very high quality alcohol, in part barrel-aged for over 24 months, nature and botanicals.

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.

The region’s vineyards are equally divided between black and white grapes. The most cultivated and representative grape variety of the region is Verdicchio produced in the area of Jesi. Other vines cultivated in the region are Passerina, Pecorino, Lacrima, Ciliegiolo, Montepulciano, Malvasia, Sangiovese, Trebbiano Toscano, Vernaccia, as well as Chardonnay, Pinot Bianco and Pinot Nero. Even Staffolo, the town in which our Vermouth is produced is found in the area of Jesina. The province of Macerata is the land of ‘Vernaccia di Serrapetrona’ and black vernaccia. Rosso Conero is produced in the province of Ancona, from Montepulciano grapes, while in the province of Ascoli Rosso Piceno is produced. The Camerina valley is famous for ‘Verdicchio di Matelica’. Amongst the producers we can find Moncaro, Umani Ronchi and Conte leopardi Dittajuti.

In the past in Le Marche, in particular in the inland Macerata areas and in the Sibillini hills, the use of medicinal herbs by the rural population had taken on a significant ritual as well as a gastronomic meaning, with a spontaneous collection aimed also at market purposes. This trend even led herbalists to use herbs in the production of fortified wines. Among the many aromatic plants, fundamental in the Marche cuisine, we can find basil, parsley, mint, sage, rosemary, catmint (a kind of mint), thyme, bay leaf, fennel seeds, marjoram, myrtle, juniper, tarragon and cumin, which are regularly used to flavour the simpler dishes.

These spices are also very dear to AROMAE which selects the best ones to create a high quality product.

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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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