Since the beginning of Pio Cesare's history, they have been producing limited quantities of Vermouth, meticulously following their Family Recipe. Recently, the finest consumers began to look for traditional character, strong personality and great individuality in aromatic wines and in wine-based aperitifs. In 2016 the new generation, the 5th, has decided to once again produce very small amounts of Vermouth, employing the historical labels and the ancient Family Recipe, locked and guarded. Pio Cesare is committed to bringing these great wines back so that they can regain the celebrity, fame and uniqueness of their history.
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 the Pio Cesare Family Recipe, is macerated for almost 40 days in a small blend of different house white wines and alcohol. Then add to this aromatic extract the right amount of Italian Chardonnay and part of their Moscato, a touch 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 the Vermouth its amber color and its distinctive aroma and taste.
In order to better appreciate the Pio Cesare Vermouth, try drinking it in the old “piemontese style”, sipping it with a slice of lemon zest.
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