Corsieri del Palio, production process

The base wine

The base is made from a selection of Italian white wines, including Moscato, which provides the typical aromas, and other southern Italian grape varieties famous for their flavor and warmth. The base wine is a very important element of this product and should have a good structure and a low level of acidity to bring out the organoleptic characteristics and smooth taste of the end product.

The initial phase

For Vermouth di Torino Rosso, the artisan process begins with the fortification of the wine with pure alcohol. This is followed by the hot infusion process. This traditional technique involves leaving the wine to rest at warm temperature together with the most characteristic botanical: Artemisia Abshintium (Latin name), commonly known as ‘Absinthe’ or ‘Major Absinthe’.

When the process is complete, we end up with what is traditionally known as ‘decotion’. In these delicate initial stages, which are essential to ensure a good end product , the aromas, flavors and colors of what will later become Corsieri del Palio Vermouth di Torino develop.

These infusions will be needed to complete the aromatic profile of the vermouth. Roman Absinthe is combined with different varieties of herbs and spices, including: TOULOU BALSAM, SAFFRON, BITTER AND SWEET ORANGE PEEL, MYRRH, MACE, RHUBARB, CINNAMON AND VANILLA.

Botanicals are divided by category (flowers, leaves, roots, seeds etc.) and are infused at cold temperatures in alcohol and water (maceration). Each category has a different time frame for maceration, which is why the macerations are carried out individually.

Some botanicals are even individually infused.

On the other hand, the Vermouth di Torino Corsieri del Palio Bianco does not require an initial hot infusion (decotion), but all the herbs and spices are infused individually and divided by category through maceration in water and alcohol (cold infusion). The main components in the white version are Gentle wormwood, Savory, Gentian, Coriander, Bitter orange, Rhubarb, Chamomile and Elderberry.

The final steps

Once ready, the infusions are mixed with the fortified wine. Naturally, this mixture includes the decoction and sugar. It is then time for the product to be rested for a brief period. It is left for about 20 days in the cellar tank to clarify.

Once ready, it is filtered and carefully evaluated by specialists before being bottled.