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Classification IG

Color: Bright red.
Smell: The nose is intense and elegant with notes of bitter orange, citrus fruits, vanilla and aromatic and balsamic herbs such as thyme and bay leaf.
Taste: On the palate it is typical with artemisia aromas, full-bodied and persistent.
Food pairing: Perfect with chocolate, dessert, versatile in mixing or simply as an aperitif or meditation.

Vermouth is produced for the first time in Turin, in 1786, in the small workshop of Antonio Benedetto Carpano. From his intuition to add some essences of herbs and spices to a wine, then bringing it to a gradation of around 18 degrees to facilitate its conservation, this is how this fantastic tradition of true Italian aperitif is born.

Calissano

On the Langhe hills, always suited to the cultivation of vines, Luigi Calissano founded the winery in Alba in 1872 that bears his name: a company conceived with surprisingly modern criteria and guided with a fine entrepreneurial flair. Not only are the great Langhe reds produced, but also the classic method sparkling wines and above all vermouth, the inevitable flavored wine on Piedmontese tables. Wine production began in 1885 in the new 2,600-square-meter plant and at the beginning of the 1900s it opened to foreign markets, also landing overseas, in New York, where it opened the bottling plant. The strong territoriality that vermouth represents in the world is being rediscovered today in a totally renewed guise, but with great attention to its origins.

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