Pio Cesare Vermouth
Vintage: Non-Vintage (Current)
January 1, 2018, Michaela Morris
“Chardonnay, Moscato Bianco macerated with more than 25 botanicals and sweetened with burnt sugar. Candied orange, cinnamon, and vanilla redolent of panettone; balsamic tarragon and polished wood nuances.”
Wine & Spirits
December 1, 2017, Stephanie Johnson
“This is a blend of Pio Cesare’s white wines steeped in a mixture of aromatic herbs and spices that create enticing scents of ginger, licorice pastilles and candied orange peel. It’s a delicious choice to serve at the end of an evening, over ice and with a twist of lemon.”
The Wine Advocate
June 30, 2017, Monica Larner
“The NV Vermouth di Torino is based on Chardonnay but is infused and aromatized with cloves, cinnamon, quinine, citrus peel, ginger, nutmeg, marjoram and other secret ingredients that were written down on a piece of paper in 1952 and kept under lock and key ever since. The folks at Pio Cesare did well to bring this traditional recipe for Vermouth back into circulation. This is an ideal aperitivo drink that can be served on ice with a slice of lemon. It opens to a bright orange-gold color and offers a complicated bouquet that recalls the many aromatic ingredients used in the infusion. The fishing is sweet, but not excessively so.”
Since the beginning of Pio Cesare's history, the winery has produced limited quantities of Barolo Chinato and Vermouth, meticulously followingthe family recipe originally created by the founder. In the early 1950s, the winery decided to stop the production due to customers' changing tastes. They were increasingly focused on “liqueur” wines and vermouths with nontraditional flavors, less character and less respectful of each wine region’s terroir.
In recent years, discerning customers have begun to look for traditional character, strong personality and great individuality in aromatic wines and in wine-based aperitifs. As a result, Pio Cesare has decided to produce small amounts of Barolo Chinato and Vermouth. The winery follows the secret family recipe that has been safeguarded by the founder’s granddaughter.
Produced in small numbers, a limited quantity of Barolo Chinato and Vermouth is now destined for a select clientele in Italy and around the world. Pio Cesare is committed to bringing these great wines back again so that they can regain the acclaim they once had.
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. After a 15-day maceration, the Vermouth is aged in oak barrels for at least four months. The recipe is finally completed with the addition of burned sugar, which gives the Vermouth its light color, and its distinctive aroma and taste.
In order to better appreciate Pio Cesare Vermouth, the winery recommends drinking it in the old “piemontese style”, sipping it with no ice, but just a little slice of lemon zest.
Suggested Retail Price: $60.00