Pio Cesare was founded in 1881 in Piedmont and has always been producing Vermouth, alongside still wine, meticulously following their family recipe.  No less than 26 aromatic herbs are added to their absinth which is then mixed with a blend of different Pio Cesare white wines, including their Moscato d’Asti. After a 15-day maceration, the Vermouth obtained is aged in oak barrels for at least 4 months. Finally burned sugar is added in order to give a light color and distinctive aromas.