Vermouth di Torino Superiore Barolo DOCG
Barolo Vermouth has a long tradition, and is cited by Strucchi in his "Monografia sul Vermouth di Torino", first published in 1906 and considered the most important historical work on the subject.
This style, known since the end of the nineteenth century, brought together two champions of the market, today as then: the King of Wines, Barolo, and the Prince of the Aperitif, Vermouth di Torino.
Pleasant before a meal lengthened with soda, but in the past used above all after dinner as a meditation wine, this style was very successful, and all the leading vermouth producers tried their hand at it with great success.
It is important to stress that it both is and is not related to the equally famous Barolo Chinato, since the main bittering agent, clearly present on the nose and palate, is the artemisia plant, used here in several fine varieties. In addition, Levi's Barolo Vermouth is enriched and fortified, as it was in the past, with a few drops of original Romano Levi grappa. The result is a vermouth of serious, complex structure, right for any occasion.
- Vermouth di Torino Superiore built on at least 25% Nebbiolo from Barolo, the rest Piedmont wine.
- Artemisia is the main bittering herb, fortified with drops of Romano Levi grappa.
- Withered rose, cherry and wild strawberry, then clove, cinnamon and orange peel; 17% alcohol.
- Alcohol
- 17% vol.
- Wine
- Nebbiolo from Barolo minimum 25%; Piedmont wine over 75%
- Herbs
- Artemisia, Langhe herbs, assorted spices
- Grappa
- Romano Levi mixed-grape grappa
Tasting Notes
Given the power and class of the wine, the Vermouth first shows the floral note of withered rose typical of Barolo, perfectly blended with clearly perceptible scents of cherry and wild strawberries. Once the aromatic intensity of the wine fades, herbal notes of artemisia and chamomile begin to emerge, with a finely spiced finish recalling rhubarb and cinchona.
On the palate it shows power and intensity, with close correspondence between nose and palate, unfolding spices in sequence such as clove, vanilla and cinnamon, and the gently hot, warm notes of mace over a background of orange peel.
The wine's good acidity, the freshness of cardamom and the right balance of sugar open onto a pleasantly bitter finish, with artemisia and cinchona to the fore and an elegant close of rhubarb and citrus.
Distributed in Australia by Principal Wine.