Vermouth di Torino Rosso Calissano
The Vermouth Rosso by Calissano is a perfect companion for the aperitif that conquers for its soft, slightly bitter and spicy taste. Obtained from Gavi and Nebbiolo base wines with hydroalcoholic infusion of local spices and herbs, it releases complex and intense aromas of grapefruit, bitter orange, aromatic herbs and vanilla nuances. It persists long after tasting, showing a velvety, aromatic and intense sip
The Vermouth di Torino Rosso produced by the famous winery of Alba Calissano is the symbol of the ancient Piedmontese tradition in the production of flavored wines. A very old custom, which in recent years has been rediscovered by younger generations, especially in the realm of modern mixology, to prepare original and creative cocktails. The red Vermouth is closely linked to the territory of the Langhe. The starting base consists of high-quality Nebbiolo wine, which is flavored with a carefully selected mix of herbs and spices, capable of providing aromas of great richness and expressive intensity.
The Vermouth Rosso di Torino is born in a historic winery in Alba, always famous for producing great reds from the Langhe and quality sparkling wines. The origins of Cantina Calissano date back to the end of the 1800s. Initially just a winery, it later decided to also dedicate itself to the production of Vermouth, which was becoming one of the most requested specialties, not only in the local market,locale, but also in international markets. The recipe for Vermouth is very simple and is based on excellent quality Piedmontese wines, combined with a selection of botanicals including the essential Artemisia Absinthium, accompanied by a selection of carefully chosen herbs and spices, water, alcohol, and sugar.
Vermouth Rosso Calissano is a label famous all over the world. Its success is based on the use of Nebbiolo as the main ingredient, which thanks to its structure, freshness, and finesse, is perfect for harmonizing the aromatic power of Vermouth. The herbs, spices, roots, flowers, and barks, carefully chosen based on ancient recipes, are infused for 2 or 3 weeks in a hydroalcoholic solution, which allows for the extraction of all the aromas and scents. The infusions of the botanicals are then combined with the wine and sugar to create the final blend. After a short resting period in tank, the Vermouth is filtered and bottled. Its transparent and brilliant ruby red color immediately reveals complex aromas and rich, with balsamic notes, fruity hints, scents of medicinal herbs, and sweet spices. On the palate it is broad, complex, and very persistent, with a very long and pleasantly fresh finish.