Chazalettes & Co. Vermouth de Torino Rosso

Chazalettes & Co. Vermouth de Torino Rosso is unusual in being built on a red wine base rather than a coloured white.

Most rosso vermouth starts as white wine and is darkened with caramel. This one, recreated from Clemente Chazalettes' 1876 recipe, uses the Bava family's own Barbera with a little Nebbiolo. As Roberto Bava puts it, the tannins in a red base react differently with the spices and bitter elements and evolve on a different path over time, which gives the finished vermouth a deeper colour and a chewier texture than modern examples. Alongside Piemonte wormwood, the recipe takes in marjoram and musk mallow from the local hills together with sandalwood, mace, galangal, clary sage, cinchona bark and coriander. Every botanical is macerated separately, for anywhere between a few days and several weeks, before the blend is assembled.

Serve lightly chilled at around 10°C over ice with an orange slice, or use it in a Negroni or Manhattan. It sits well with cured meats and hard cheese.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.