The story of Pio Cesare’s Vermouth di Torino is one steeped in tradition, passed down through generations, always staying true to the family recipe. Today, it is told by Federica Boffa, who now leads the historic winery in Piedmont — the only one still nestled in the heart of Alba. Despite her young age, Federica is a connoisseur of both wine and spirits.
The original blend of herbs, crafted by the founder of Pio Cesare and carefully recorded by hand in an old, timeworn notebook, has been preserved by Federica’s grandmother. She cherished the tradition of enjoying a glass of vermouth at 5:00 PM when hosting her friends, alongside the vintage labels and stories of tasting it ‘the old-fashioned way’. “From the very beginning, vermouth has played an important role in our history and was made with Moscato grapes”, Boffa explains.
“Unfortunately, in the 1950s, we were forced to halt production due to shifting market tastes. Enthusiasts of aromatized wines began to favor flavors that were less representative of our region, with less character. So, our recipe was set aside, waiting for the right moment to make its comeback”.
Federica Boffa, The Return Of The Vermouth di Torino
In 2016, the fifth generation of Pio Cesare decided that the time was finally right to revive this tradition. They brought back their Vermouth di Torino, faithfully adhering to the family’s original recipe, breathing new life into a timeless legacy.
Thanks to the rediscovery of a famous recipe that had been tucked away in a safe for decades by the granddaughter of Cesare Pio, a small batch of a thousand bottles has been produced, along with an equal number of Barolo Chinato.
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Images courtesy Pio Cesare
