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Dolin was perhaps the first, and is now amongst the few remaining, independent producers of Vermouth, and is the last producer of the special, Vermouth de Chambéry. Dolin continues to make the Vermouth in a very traditional method, according to the principles which earned Chambéry France’s only A.O. for Vermouth in 1932. Production in Chambéry itself practices maceration of real plants rather than pre-prepared infusions, and the unique addition of sugar as opposed to other sweetening products. The finished Dolin Vermouth contains 75-80% wine; much more than other brands. This medium-dry expression is flavoured with 33 different herbs and spices, and sweetened with 130 grams of sugar per litre. Elegant and complex in style, the particular mixture of plants found near Chambéry gives a fresh, restrained and elegant nose, with a subtle, layered bittersweet palate. Beautifully balanced and delightfully structured, this can be enjoyed as an apéritif over ice, with a twist of citrus, or in a broad array of traditional cocktails.
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