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Dolin is the last independent company still producing Vermouth de Chambery. 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, much 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 Gers. 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 complexity. Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts.