In 1813, Joseph Noilly, dealer of fine wines and spirits, developed in southern France, in the picturesque fishing village of Marseillan, his first recipe for a dry French vermouth.
The basic wine used, which comes from local grapes, is stored for 8 months in large casks and for the following year in oak barrels that are exposed to bad weather: wind, sun and low temperatures. The result is a full-bodied and mature wine, which is then added herbs and spices in a never-revealed ratio, which is still one of the great classics of vermouth in the world.