During the Second World War, for its energizing properties Vov was provided to the troops engaged in combat with the name of VAV2 (Vino Alimento Vigoroso = Wine Vigorous Food).The drink reached its peak at the turn of the 1960s and 1970s, when it had numerous imitations and competitors, of which today only Zabov of Moccia Distilleries survives.
In the 1980s and 90s, due to the strong xenophilia in young people's eating habits, and the arrival of the first foreign carbonated energy drinks, VOV experienced a period of decline. However, it survived thanks to the ever present demand in bars and pubs of winter sports resorts.
The Padua roots of the product were gradually lost: the production was first moved to Pozzilli and in 2012, after the acquisition of the brand and recipe by Molinari Spa to Torino Distillati of Moncalieri. In recent years VOV has met a revival thanks to a cocktail, the "bombardino", where it is the key component; it is fashionable again, especially on the ski slopes, and the general tendency to re-evaluate the historical food and drinks of the Italian tradition. The current ownership expressed their intention to take advantage of the positive moment for a re-launch of the product.