is the last independent company still producing Vermouth
The others have all been swallowed by large international concerns, often more
interested in quantity and 'branding' than in intrinsic quality. Fortunately,
Dolin continue to make the authentic product, according to the principles which
earned Chambery France's only A.C. for Vermouth
back in 1932.
This means production in Chambery itself, maceration of real plants rather than
pre-prepared infusions, and the unique addition of sugar as opposed to other
sweetening products. The finished Vermouth contains 75-80% wine
more than most industrial aromatised 'wines'.
Dolin produce their Vermouth in Chambery itself. Once the capital of the Duchy
of Savoy, this bustling mountain town is now the commercial centre of the
French Alps. Originally, the base wine came from local Savoyard vineyards,
notably La Combe de Savoie and Montmélain. Nowadays, it is sourced
elsewhere in France, mainly from the Armagnac
vineyards of the
On the other hand, the particular flavours and aromas of the plants are of
crucial importance, and the Dolin secret recipe continues to be made from the
herbs and aromatic plants naturally found in the Alpine meadows above Chambery.
These are individual Vermouths of remarkable freshness, purity and
. Dolin Vermouths
are notably lighter, drier and less
than their larger commercial counterparts.