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Serralunga d'Alba

Red · Artisan · Medium-sweet

Luigi Vico Vermouth di Torino Rosso

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 Rosso is the red vermouth from Azienda Agricola Luigi Vico in Serralunga d'Alba, produced in small batch by Davide Rosso at Giovanni Rosso's estate, according to northberkeleyimports.com. It blends the aromatic intensity of white Moscato with the structure and soul of Nebbiolo — the very grape destined for the estate's acclaimed Barolo wines — and a selection of wild herbs and spices from Serralunga. The house describes it as rich in red fruit and sensual rosy notes, with intense spices and the makings of a memorable Negroni. This is not a standard big-industry Torinese rosso: it shares its origins with the 2016 project that restored the family vineyards of Prapò, Meriame and Prato Done to Luigi Vico's hands, with roots documented to 1694 according to serralungacasamia.it. The Rosso translates the severity and prestige of Serralunga into a liqueur dimension, with botanicals gathered on the family estate and a philosophy of limited production. For Vermutpedia it represents the Barolo author red vermouth: Langhe Nebbiolo, Moscato, Langa spices and artisan-batch production verifiable through the estate's official sources and its American importer.

Nose and palate

North Berkeley Imports defines the Rosso as abundant in red fruit and sensual rosy notes, with a blend of aromatic Moscato and structured Nebbiolo, completed by intense spices. On the nose: ripe red fruit, roses and spices echoing Serralunga Nebbiolo — cherry, spice, floral tone — combined with the exuberance of Moscato. On the palate: soft wine tannin from the Nebbiolo, semisweet body, deep spices and a long finish with elegant bitterness from macerated herbs. The texture is more fleshy and vertical than the Bianco from the same house: the rosso brings grip and persistence without sacrificing the aromatic seduction of the white base. The balance between sweetness, spice and bitterness structures a vermouth worth setting aside for the glass or for serious cocktail use. Compared with industrial Torinese rossi, Vico Rosso carries more vineyard identity: it is not a generic formula but a blend of estate wines with local botanicals. On the finish, spice and herbal bitterness linger, inviting a second sip. For those seeking a Piedmontese rosso with Barolo soul and limited batches, this vermouth offers unusual vinous depth in the category.

How to serve it

North Berkeley Imports recommends the Rosso neat on the rocks or in a Negroni you «won't forget», underscoring its character as an author vermouth for both glass and bar. Served very cold in a short glass or aperitivo copa, the red fruit and spices unfold with ice without diluting the Nebbiolo identity. In a classic Negroni — gin, bitter, rosso — Vico Rosso adds more vinous depth and rosy notes than high-volume vermouths; ideal for those seeking a Langhe Negroni with the soul of Serralunga. Also in Manhattan, Americano or Milano-Torino, where the semisweet character and spices balance bitter and spirits. As a light digestivo after long meals, in a small glass with an orange twist. Pairs with aged Piedmontese cheeses, raw meat, agnolotti and savoury aperitivo bites that can hold the Nebbiolo structure. This is not a quick bar-session vermouth: each bottle tells the story of a two-hectare estate at the heart of Barolo. For Vermutpedia, Vico Rosso is best drunk with intention — on the rocks, in a Negroni or neat — and reveals its best face in classic cocktails where the vermouth takes the lead.

Production context

Luigi Vico reclaimed the family vineyards in Serralunga d'Alba after the expiry of long-standing lease agreements that had kept the intermediate generations from direct viticulture. The estate, established in 2016 with an inaugural harvest in an exceptional Barolo year, works around five acres across Prapò, Meriame and Prato Done under certified organic viticulture. The rosso is made at Giovanni Rosso with Davide Rosso; base of estate white Moscato and Nebbiolo, wild herbs from Serralunga, 16% vol., 75 cl. Botanicals gathered on the family vineyards according to the house narrative; the rosso has complemented the Bianco in the vermouth offer since 2016. Serralunga Casa Mia offers wine tourism and tastings connecting wine and vermouth in the same territory. No declared barrel ageing for the vermouth; artisan maceration and small-batch blending. For Vermutpedia, the Rosso is the more structured half of the Vico duo: Barolo Nebbiolo, Moscato, Langa spices and limited production verifiable at serralungacasamia.it and northberkeleyimports.com. Sibling to the Bianco in the Vermutpedia catalogue and a reference for artisan red vermouth from Serralunga d'Alba.

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