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

It's made from an ancient cultivar of Gamay called 'manchot à petits grains'

Grant’s name is synonymous with Otago Pinot Noir

Deep yellow-gold colour with slight coppery hues

The wine displays lifted raspberry aromas

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