For sweet vermouths, sugar syrup is added before the wine is fortified with extra alcohol.
Vermouth manufacturers keep their recipes for the drink secret.
They also produce red, white, sweet and dry vermouth.
A quite common version calls for 2/3 of cachaa and 1/3 of vermouth.
It is said to be less bitter than great absinthe and is the principal flavoring of vermouth.
Retsina, mulled wine and vermouth are some modern examples of these practices.
It is very hard to be exact here, because vermouth, as he says, is a blended wine, the proportion of heavy wine in it varying very much.
That was not designed to save sales; it was a step to reduce the duty and to improve sales by affecting the retail price of vermouth.
