Vermouth di Torino - Pio Cesare

From the outset, Pio Cesare produced limited quantities of Barolo Chinato and Vermouth, following a family recipe passed down from grandfather. However, production was discontinued at the beginning of the 1950s as tastes and preferences changed. In recent years, it has become apparent that Piedmont lovers are once again longing for traditional character, strong personality and great individuality in aromatic wines and wine-based aperitifs. As a result, the decision was made to produce small quantities of Barolo Chinato and Vermouth again - again strictly according to a secret family recipe, which was kept under lock and key for many years under the careful supervision of the grandmother, granddaughter of the founder. In addition to absinthe, which is essential for making good vermouth, it is refined with a mixture of 26 aromatic herbs such as marjoram leaves, gentian roots, orange zest and others, which are dosed together strictly according to the traditional family recipe. Various white wines from the winery are added, including Moscato d'Asti. After a 15-day maceration, the resulting vermouth matures in oak barrels for at least 4 months. The recipe is finally rounded off with the addition of caramelized sugar, which gives this vermouth its bright color and its unmistakable aroma and taste. Connoisseurs enjoy it in the old “Piedmontese style”: without ice, but only with a small slice of lemon peel.