Pio Cesare Vermouth di Torino
Piemonte, Italy
Vintage:NV (Current)
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Reviews
Jeb Dunnuck 94 Points
“A rich golden with an orange hue, the NV Vermouth Di Torrino is potent with intensity and notes of quinine, orange peel, coriander, and apricot. It is medium to full-bodied, with rich texture, rounded grapefruit citrus, and a wonderful snap of refreshing bitter herbs. This is a richer style of Vermouth to drink alone or on ice.”
The Wine Advocate 93 Points
“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.”
Italian Wine Report 94 Points
“Vermouth is a traditional spirit of Piemonte, and as of 2016 Pio Cesare has begun to produce Vermouth again; production had ceased in the 1950s. This is a classic Vermouth, one with notable complexity and finesse, not like the commercial examples from the large companies. Light amber; aromas of orange peel, apricot, dried honey and brown sugar. Medium-full (16% alcohol), this has an off-dry finish that is very delicate and lingering, with an elegant entry on the palate. Wonderful complexity! This is an excellent way to finish a hearty meal.”
Decanter 95 Points
“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.”
Overview
Since the beginning of Pio Cesare's history, the winery has produced limited quantities of Barolo Chinato and Vermouth, meticulously following the 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.
Winemaking
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.