Vermouth di Torino Pio Cesare

This Vermouth di Torino presents itself from the very first sips as lively and penetrating, with evident aromatic notes that invade the nose with order and balance, leading to a fresh and delicately sweet sip. It is a return to the origins for Pio Cesare, who used to produce this product as early as the beginning of the twentieth century. The winery, having noticed in recent years a resurgence in the commercial demand for this flavored fortified wine, has resumed offering it in small quantities, faithfully following the family recipe passed down from generation to generation until today.

Pio Cesare makes this Vermouth starting from its own formula, jealously guarded within the company walls. In addition to the absinthe, essential for the preparation, a blend of as many as 26 aromatic plants is used, some of which remain secret to this day. A mixture of the winery's white wines is then added, macerating everything for about 15 days. At the end of this laborious process, a small dose of burnt sugar is added, and the Vermouth is left to rest in oak barrels for at least 4 months.

The Vermouth di Torino made by the Pio Cesare winery manifests in the glass with a golden yellow color, crossed by light amber hues. The nose is very enveloping, developing around varied notes ranging from aromatic herbs to hints reminiscent of citrus peels and spices. On the palate, it is rich and structured, with a sip in which the sweet component is well balanced and never redundant, also thanks to a pleasant freshness that guides the drinking experience. The time for aperitivo has never been so satisfying as with this Vermouth, perfect to drink alone with a few ice cubes and a lemon peel, or to be mixed in various types of cocktails.