Vermouth di Torino
Grandprix 1911
Our winemaking process
Production
In 1870, Antonio Parigi began his career as a distiller in Chivasso.
The exceptional quality of his production is attested by numerous awards, among them the prestigious GrandPrix won at the 1911 Turin International Exhibition.
Faithful to the original recipe handed down from generation to generation to the last heirs, Vermouth Grandiprix 1911 is once again being produced in collaboration with the Orsolani winery, Pasticceria Bonfante and the Parigi family.
Type
The wine
Dry white
tasting
Tasting profile
The match between nose and palate is virtually perfect, with citrus notes followed by medicinal herbs and spicy hints that invite a second sip. Pleasantly persistent, the finish is delicately bitter thanks to the tannins of the aromatic woods and wormwood flowers that close the tasting.
Grape variety
Grapes and vineyard
Erbaluce di Caluso
Bouquet
Aromatic notes
Parigi Grandprix 1911 has a deep golden colour. On first approach in the glass, it reveals delicate, refined notes of artemisia flowers and sweet spices, before opening into an elegant, enveloping fragrance of citrus, in which bitter orange peel stands out. The palate is pleasantly bitter and refreshing, as befits a white Vermouth, where the quality of the wine, Erbaluce di Caluso, emerges with its distinctive character.
1957
Purchased Farm
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1961
First Wineyard
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1985
First Production
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1990
Small Enterpiece
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1995
First Employee
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