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Barolo

White · Medium-sweet

Borgogno Vermouth di Torino Bianco Superiore

Borgogno

Barolo , Italia

Re-evaluation pending

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Overall impression

Vermutpedia is re-evaluating the Italian catalogue; the Vermutpedia Score for this entry remains pending until the next tasting round. Borgogno Vermouth di Torino Bianco Superiore is the vermouth bet of one of Barolo's historic houses: infusion of thirty-seven distinct extracts of roots, leaves, flowers, seeds and fruits, macerated in alcohol for at least two months, according to borgogno.com. A Cortese base blended with sugar, alcohol and wine defines a Bianco Superiore of the Vermouth di Torino denomination, with cinchona bark in the lead across three varieties: Calisaya, Soccimano and Soccirubra. Borgogno, a member of the Consorzio Vermouth di Torino, keeps part of the recipe secret — sandalwood, cardamom and calamus among the less common aromas. For Vermutpedia, this vermouth represents the author Langhe white superiore: botanical complexity, balanced cinchona bitterness with moderate sweetness and the heritage of a winery with more than a century of Barolo tradition. 17% vol., 75 cl bottle. An aperitivo reference and cocktail base in the house's special line.

Nose and palate

The official website highlights citrus notes of orange, lemon and grapefruit that dominate the aromatic profile, together with vanilla, clove and gentian in a fresh, complex whole with cinchona bitterness balanced by moderate sweetness. The thirty-seven extracts include aromas as common as vanilla, clove, gentian and rhubarb, and as unusual as sandalwood, cardamom, calamus and mace — the house does not reveal the full list. On the palate, the structure of Cortese and the long maceration bring depth and persistence; the bitterness of the three cinchonas integrates with the sweetness of sugar and the strength of alcohol in a balance typical of Vermouth di Torino Superiore. Compared with industrial whites, Borgogno bets on prolonged infusion craftsmanship and author botanical selection. A citrus, spiced and elegant profile that invites aperitivo alone, over ice or as a base for Martini with lemon twist, according to the house's suggestions.

How to serve it

Borgogno invites you to enjoy the Bianco Superiore «as you wish»: alone, over ice, with hot water or accompanied by dark chocolate — options the official website documents to explore the vermouth's versatility. As an aperitivo, serve very cold (8–10 °C) in a wide glass or low tumbler with ice and a slice of lemon or orange, which enhance the citrus in the profile. In cocktails, it works in Martini twist with lemon, in white spritz or in mixed drinks where a white superiore with cinchona bitterness and botanical complexity is sought. The house also recommends it as a refreshing drink and as a base for classic cocktails. Pairs with light appetisers, olives, soft cheeses and dark chocolate — a pairing Borgogno itself suggests. In Vermutpedia, the Bianco Superiore is the choice for anyone seeking a Vermouth di Torino from a historic winery with thirty-seven extracts and three cinchonas in the recipe.

Production context

Borgogno produces Vermouth di Torino Bianco Superiore in Barolo (Piedmont) from Cortese wine and an infusion of thirty-seven extracts macerated in alcohol for at least two months. The recipe includes three cinchona varieties — Calisaya, Soccimano, Soccirubra — and botanicals ranging from vanilla and clove to sandalwood, cardamom and calamus, some of them secret. The final blend incorporates sugar, alcohol and wine. 17% vol.; Vermouth di Torino Superiore denomination. Member of the Consorzio Vermouth di Torino. The house documents the product in its Special section alongside other author references. For Vermutpedia, Borgogno Bianco Superiore condenses Langhe white vermouth tradition: Cortese, thirty-seven extracts, three cinchonas and prolonged maceration as described at borgogno.com/en/special/bianco-borgogno/.

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