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Alba

Red · Medium-sweet

Calissano Vermouth Superiore Rosso

Calissano

Alba , 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. Calissano Vermouth Superiore Rosso is the rosso of the historic Alba house relaunched by Gruppo Italiano Vini: Vermouth di Torino Superiore built on Gavi DOCG and Langhe Nebbiolo DOC, with fourteen distinct herbs and spices, alcohol, sugar and water, according to the official GIV sheet. Casa Vinicola Luigi Calissano e Figli was founded in Alba in 1872; the winery produced the great Langhe reds, classic-method sparkling wines and vermouth — the aromatised wine that was missing from Piedmontese tables. Calissano exported to the United States and today GIV returns to market a Rosso Superiore with two- to three-week infusions that concentrate wormwood, bitter orange and local spices. For Vermutpedia, Calissano Rosso represents Langhe superiore Vermouth di Torino with vinous structure: brilliant ruby, heritage from the late nineteenth century and a semisweet profile with Nebbiolo and Gavi identity. 18% vol., 75 cl bottle. Complement to the Bianco Superiore.

Nose and palate

Gruppo Italiano Vini documentation and the brand's tradition describe a brilliant ruby colour and an aromatic profile of wormwood, bitter orange, grapefruit, thyme and bay leaf, with vanilla at the close. On the palate, the Langhe vinous structure — Gavi and Nebbiolo as the base — brings depth and persistence; the balance between semisweet sweetness, herbal bitterness and spice defines the superiore character. Two- to three-week infusion extracts the essence of the fourteen herbs and spices without losing the identity of the Piedmontese base wine. Compared with industrial rossos, Calissano bets on Alba tradition and territorial botanical selection. A spiced, citrus and vinous profile that invites aperitivo, Negroni or digestivo over ice, with a finish where vanilla rounds the whole and Nebbiolo structure leaves its mark on the persistence.

How to serve it

Calissano Rosso Superiore is designed for the Piedmontese aperitivo ritual and classic mixology. Serve very cold (8–10 °C) in a wide glass or low tumbler, with ice and a slice of orange that enhances the citrus and bitter orange bitterness. It works in Negroni, Americano and Manhattan, where its semisweet sweetness and vinous structure balance gin, bitter or whisky. As a digestivo alone, over ice, it expresses the complexity of the fourteen herbs and the Gavi–Nebbiolo base. Pairs with olives, grissini, Langhe cheeses, Piedmontese charcuterie and robust appetisers; the spiced profile dialogues with terroir cooking. For Vermutpedia, Calissano Rosso Superiore is the choice for anyone seeking a Vermouth di Torino rosso from a historic brand, Gavi and Nebbiolo, and fourteen herbs in the recipe documented by GIV.

Production context

Gruppo Italiano Vini produces Calissano Vermouth Rosso Torino IG Superiore in Alice Bel Colle (Alessandria). The base combines mainly Gavi DOCG and Langhe Nebbiolo DOC with fourteen herbs and spices; 18% vol.; still red wine type. Calissano, founded in Alba in 1872, was a pioneer in vermouth export; GIV relaunched the brand in 2017 when Vermouth di Torino obtained IGP status. The tradition reaches back to Carpano (1786, Turin). Vermouth di Torino range: Rosso and Bianco Superiore. For Vermutpedia, Calissano Rosso Superiore synthesises the reborn Langhe rosso: Gavi, Nebbiolo, fourteen herbs, two- to three-week infusions and heritage since 1872 documented at gruppoitalianovini.it/en/brand/calissano/vini/vermouth-di-torino/calissano-vermouth-rosso-superiore-60021-03.

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