Luigi Calissano Vermouth di Torino Rosso Superiore, Piedmont, Italy Victoria The wine ferments on skins

The wine ferments on skins for 30 days

The juice ferments in large barrels with indigenous yeast and no racking

The alcoholic content is about 11-12%

Viticulture: Practicing Organic – dry- farmed

this 2018 has aromas of stonefruit and dried flowers that lead to a lively and refeshing palate

Luigi Calissano Vermouth di Torino Rosso Superiore, Piedmont, Italy Victoria The wine ferments on skinsLuigi Calissano used to be a well known iron merchant in Alba. In 1872 he began to work limited quantities of grapes and after a few years it became the most important wine factory in Alba. Luigi worked alongside his sons getting new marketing strategies and strengthening relations with the American markets and the exclusive contracts for the supplying of wines to several shipping companies.