Heritage

Trinchero Family Estates has been making premium wine in Napa Valley since 1948. Founder, Mario Trinchero, immigrated from Piedmont, Italy to New York City where he became a bartender at the illustrious Waldorf Astoria® and Barbizon-Plaza® hotels.

Then, taking a leap of faith to journey west, Trinchero moved his family to Napa Valley where he would set the stage for an American winemaking legacy.

As a nod to his Italian roots and the rise of cocktail culture in New York, Trinchero perfected a Piedmont-style vermouth for his tasting room. Today, Trincheri Vermouth celebrates the family’s heritage in Italy, New York, and Napa Valley, as well as craft cocktails everywhere.

"For Trincheri Vermouth, we revived the original 1890’s Trinchero family recipe from Piedmont, Italy."

Bob Trinchero, Winemaker & Chairman Emeritus, Trinchero Family Estates

This historic recipe, passed down for generations, reflects the Piedmont tradition—white wine infused with an aromatic blend of botanicals, herbs, spices and fruits, showcasing vermouth’s distinctive and vital balance of bitter and sweet. It is floral, fruity and herbal; appetite-whetting and fundamental to cocktail culture.

Vermouth Production Geography – Old World

Italian vermouth, particularly from Piedmont, refers to the mildly bitter, sweet rosso style. It has its roots as a medicinal tonic dating back to the 16th century. First commercially produced in the 18th century in Torino, Piedmont, vermouth was a suitable alternative to the bold wines of the region.

What is Vermouth?

Vermouth is wine infused with artemisia and other aromatic herbs, spices, fruits and botanicals.

Produced mostly from white wine, but botanicals add color and flavor.

The word “vermouth” derives from “artemisia” (also known as wormwood), which is a bitter herb. Vermouth is fortified with grape spirits which equate to higher alcohols in 15% to 20% range. Vermouth is used in classic cocktails such as Manhattans or Martinis, or sip neat, or over ice as an aperitif.

  • Rosso Vermouth

    Rosso Vermouth

    Bright and deeply aromatic. A brooding blend of botanicals from cold extraction, including Roman Artemisia, Cinchona Bark, Ginger Root, Burmannii Cinnamon, Whole Clove & Nutmeg, Orange & Lemon Peel, Vanilla Bean, Star Anise.
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  • Dry Vermouth

    Dry Vermouth

    Vibrant and decidedly complex. A delicate infusion of botanicals from cold extraction, including Roman Artemisia, Cinchona Bark, Orris Root, Ceylon Cinnamon, Lemon Peel, Tansy Herb, Juniper Berries, Yarrow Flower.
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