Pio Cesare Vermouth Di Torino NV under-20 Fermentation commenced in stainless steel

Fermentation commenced in stainless steel but some of the Marsanne and Viognier finished fermentation in and was aged in barrel until bottled in early August

he began to dream about the old vines he saw dotted around the Ribera del Duero landscape

Grant’s name is synonymous with Otago Pinot Noir

Drink Until : 2028

blackberry and blueberry pastilles with light citrus notes penetrate the palate

Pio Cesare Vermouth Di Torino NV under-20 Fermentation commenced in stainless steelIn addition to absinth which is essential for the preparation of our Vermouth, we use a mixture of 26 aromatic herbs such as marjoram leaves, gentian roots, orange zest and others, which all together compose our family recipe. We then add a blend of different Pio Cesare white wines, including our Moscato dAsti. After a 15 day maceration, the Vermouth obtained is aged in oak barrels for at least 4 months. The Recipe is finally completed with the