NV Pio Cesare Vermouth

Winemaker notes

A mixture of 26 aromatic herbs, such as wormwood (which is German is translated as “vermouth”), marjoram leaves, gentian roots, orange zest and others, which all together compose our Family Recipe, is macerated for almost 40 days in a small blend of different Pio Cesare white wines and alcohol. We then add to this aromatic extract the right amount of our Chardonnay and part of our Moscato, a bit of sugar and alcohol. The infusion is aged for at least 4 months in very small stainless-steel tanks. The Recipe is finally completed with the addition of burned sugar, which gives to our Vermouth its amber color and its distinctive aroma and taste. In order to better appreciate our Pio Cesare Vermouth, we suggest drinking it in the old “piemontese style”, sipping it with a slice of lemon zest.

Tasting Notes

Wine Advocate 93: A popular product in Italy and abroad, the Pio Cesare NV Vermouth di Torino opens to a dark copper or amber color. This is a fun and genuine expression, with candied almond, maple syrup, orange peel and medicinal herb. The blend of grapes at the bottom of this Vermouth is Chardonnay and Moscato, and you only just catch a fleeting glimpse of the floral aromas associated with the latter. This is a fun bottle for a creative mixologist. You might notice exotic hints of exotic spice or toasted cumin seed.

Decanter 95: Chardonnay and Moscato Bianco macerated with more than 25 botanicals and sweetened with burnt sugar. Candied orange, cinnamon and vanilla flavours redolent of panettone are countered by balsamic tarragon and polished wood nuances.