Now made by the 5th generation descendants of the founder, Cesare Pio, this stellar Vermouth di Torino comes from the Piedmontese city of Alba, known as the white truffle capital of the world. A mixture of 26 aromatic herbs, such as wormwood, marjoram leaves, gentian roots, orange zest and others, which all together compose the Family Recipe, is macerated for almost 40 days in a small blend of different Pio Cesare white wines and alcohol. They then add to this aromatic extract their Chardonnay and a small amount of Moscato, a bit of sugar and neutral grape 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 burnt sugar, which gives the Vermouth its amber color and its distinctive aroma and taste. The family suggests drinking it in the old “piemontese style”, sipping it with a slice of lemon zest. Bottled at 16% abv.