Vermouth di Torino

Appetizers & Tapas, Cheese, Desserts

After a 15-day maceration, the Vermouth is aged in oak barrels for at least four months.

In addition to absinth which is essential for the preparation of the Vermouth, Pio Cesare uses a mixture of 26 aromatic herbs such as marjoram leaves, gentian roots, orange zest and others, which all together compose the family recipe. A blend of different Pio Cesare white wines, including our Moscato d’Asti, are then added.

Pio Cesare has been producing wine for more than 100 years and through generations. The tradition began in 1881, when Pio Cesare started gathering grapes in his vineyards and purchasing those of some selected and reliable farmers in the hills of Barolo and Barbaresco districts. At Pio Cesare, there has always been a conviction that great wine can come only from the finest grapes and the winery's output has always been limited through adherence to the highest standards. Pio Cesare limits its production by using only the most mature and healthy grapes. The ripening of the grapes is carefully monitored and the harvest is rigidly controlled with each grape selected by hand. Today, the estate is managed by Pio Boffa, great-grandson of Pio Cesare. Under his stewardship, the wines of Pio Cesare have become famous throughout the world. Great strides have been made in quality, and single vineyard offerings have dazzled the wine press.