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Serralunga d'Alba

White · Artisan · Medium-sweet

Luigi Vico Vermouth di Torino Bianco

Azienda Agricola Luigi Vico

Serralunga d'Alba , Italia

Re-evaluation pending

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Overall impression

Vermutpedia is re-evaluating the Italian catalogue; this entry's Vermutpedia Score remains pending until the new tasting round is complete. Luigi Vico Vermouth di Torino Bianco is the artisan white vermouth from Azienda Agricola Luigi Vico in Serralunga d'Alba, a winery officially founded in 2016 — though with family roots documented to 1694 — according to serralungacasamia.it. Made at Giovanni Rosso's estate by winemaker Davide Rosso, it combines estate Moscato wine with neutral alcohol, sugar and a closely guarded selection of wild herbs and spices, in the spirit of the classic Piedmontese digestivo that Luigi recalls from Sunday afternoons with his grandfather after Mass: cantucci, small cold glasses of vermouth and unhurried conversation. North Berkeley Imports presents it as a sensory link to family memories, with rosy aromas and a lightly bitter finish. The estate cultivates around two hectares of Barolo vineyard — Prapò, Meriame, Prato Done — under certified organic conversion, and the vermouth extends that Langa identity into the liqueur world. This is not an industrial Torinese vermouth but a small-batch expression with estate Moscato, local botanicals and careful production in Serralunga. For Vermutpedia, Vico Bianco represents the author white vermouth at the heart of Barolo: family tradition, Langhe Moscato and a grandfather's legacy in a bottle, verifiable in the estate's official sources and its importer.

Nose and palate

According to North Berkeley Imports documentation, the Vermouth di Torino Bianco offers rosy aromas and a slightly bitter finish that evoke the classic Piedmontese digestivo. On the nose, Moscato contributes white rose, lychee, sage and primary floral notes; layers of candied orange, cardamom and soft spices complete a broad and seductive aromatic profile. On the palate, the sweetness of Moscato is balanced by wine acidity and a closing bitterness of china and gentian; semisweet texture, 16% vol., with a freshness that invites a second sip. The maceration of wild herbs from Serralunga — including artemisia and milk thistle from the vineyards, following the family recipe tradition — adds vertical bitterness without breaking the natural sweetness of the Moscato. Amber yellow colour. Compared with industrial Torinese white vermouths, Vico Bianco is more floral, more vinous and less standardised: every element comes from the Langa territory. On the finish, elegant herbal and bitter persistence without aggressiveness. For those exploring Piedmontese micro-production vermouths, this bianco is the delicate counterpart to the Rosso from the same house: less Nebbiolo, more Moscato, same small-batch philosophy and vineyard botanicals.

How to serve it

North Berkeley Imports and the Luigi Vico narrative itself suggest the bianco as a classic digestivo, neat on ice, in the spirit of the Serralunga Sundays with cantucci. Served very cold in a small copa or short glass, the rosy aromas and bitter finish work beautifully as a meal-closer or as a contemplative aperitivo. As an aperitivo alongside northern Italian cheeses — Castelmagno, Robiola, Toma — the Moscato and the herbs complement gentle fats with elegance. In cocktails it can substitute dry white vermouth in a more floral-profile Martini, or anchor a Langhe Spritz with prosecco and soda for a less assertive aperitivo than the rosso. With dessert, it pairs with cantucci, amaretti or almond cakes that echo the family ritual behind the recipe. It needs no elaborate bar preparation: its value lies in the direct drinking experience that honours the Piedmontese custom of cold vermouth after the table. For Vermutpedia, Vico Bianco is best enjoyed unhurriedly, with ice and a gastronomic context from Piedmont; an author vermouth for those seeking flower, Moscato and elegant bitterness in a small glass.

Production context

Azienda Agricola Luigi Vico was born in 2016 with Luigi's first harvest, after recovering family vineyards in Serralunga d'Alba that had been leased out for generations. Today it manages around five acres — approximately two hectares — across Prapò, Meriame and Prato Done, cultivated under certified organic principles according to serralungacasamia.it and North Berkeley Imports. Barolo vinification takes place in cement with indigenous yeasts; the vermouth is made at Giovanni Rosso's estate with Davide Rosso as winemaker. Estate Moscato base — including the Prato Done parcel purchased by the great-grandparents in 1900 — neutral alcohol, sugar and wild botanicals from Serralunga; 16% vol., 75 cl, no declared barrel ageing. Serralunga Casa Mia complements the estate with wine tourism and tasting experiences. The bianco and rosso vermouths have extended the liqueur offer of this limited-production Barolo winery since 2016. For Vermutpedia, the Bianco distils Langhe Vermouth di Torino: estate Moscato, vineyard herbs, small batch and family heritage verifiable at serralungacasamia.it. Sibling to the Rosso in the Vermutpedia catalogue and an essential reference on the artisan Barolo vermouth map.

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