In the past known as bianchissimo (the whitest), Martini Bianco is a variety of sweetened dry vermouth—fortified and aromatized wine—that was first introduced in 1910. Although the exact recipe is a closely guarded secret, Martini Bianco is made from filtered white wine that is sweetened and infused with different botanicals that include vanilla flowers, spices, herbs, citrus zest, barks, and roots.

An Englishman John Woodhouse discovered this fortified Sicilian wine and started producing it on a larger scale in 1796. Because of its instant popularity, the quality of Marsala wines began to deteriorate, but in 1984, stricter regulations of production have been implemented, which eventually had an impact on the better quality of Marsala.

Vermouth is a quintessential European aperitif. This sweetened and fortified wine is aromatized with various botanicals, and it is usually classified as red (sweet) or white (dry). The origin of vermouth is ancient and closely connected to wormwood wine, but the first official vermouth was produced in Turin by Antonio Benedetto Carpano.

Hailing from Turin, this sweet Italian vermouth was created in the 1862s by Martini Rosso. It is made from wine that is infused with various botanicals such as plants, barks, or flowers. The macerate of the botanicals is added together with caramel, which gives the drink its distinguishing red color. Martini Rosso is slightly sweet, incredibly aromatic, and has a distinctive herbal finish that is accompanied by a subtle bitterness.

The term sweet vermouth is generally associated with red Italian-style vermouth. Their red color is mostly gained with caramel-coloring, and the examples of the style are typically subtly bitter and usually sweeter than dry vermouth, while the aromas and the final taste profile are usually reminiscent of spices and stewed fruit.

Locally known as Asinello and classified as vermouth, Corochinato is a fortified and aromatized wine that hails from Genova. The base of the drink is made with fortified white wine that is infused with a secret blend of herbs and spices such as wormwood, gentian, cinnamon, thyme, oregano, and juniper.

This classic Italian vermouth is still made following the original recipe from 1786 that was created by Antonio Benedetto Carpano. It is one of the first modern vermouth versions. Praised for its exceptional quality, Carpano is characterized by its concentrated, bitter-sweet flavor and complex aromas reminiscent of vanilla, spices, dried fruit, and orange zest.

The base is made with wine sourced from Emilia-Romagna, Puglia, and Sicily, and although the exact recipe is a closely guarded secret, it is known that some of the botanicals include Madagascar vanilla, Iranian saffron, and wormwood from Piedmont.

This Italian aromatized wine is made by adding cinchona bark, citrus peel, spices and other botanicals to the Muscato wine base. The wine was created in 1891 by Giulio Cocchi, and the original recipe has not changed since. Best known as the source of quinine, cinchona bark is what gives Cocchi a bitter flavor. Cocchi Americano is only produced in small batches—the bottles are laid down for a year before release—and it is typically incorporated into cocktails and can be enjoyed as an aperitif, poured over ice with a splash of club soda and a slice of orange.

Punt e mes is an Italian vermouth variety that is made with white wine and various herbs and spices. It is a clear, amber-colored drink with a herbaceous character and a distinctive bitter-sweet flavor. Punt e mes is often served over ice, usually with a splash of soda and an orange twist.