Calissano
Calissano is a historic name in the landscape of great Piedmontese wines. It is a production reality that boasts ancient origins and a fascinating history. Back in 1872, Luigi Calissano began his wine trading activity in the Alba area, in the heart of the Langhe. In addition to the traditional production of red wines, particularly from Nebbiolo grapes from the prestigious areas of Barbaresco and Barolo, Calissano was also among the pioneers of the Italian Metodo Classico. Already by the end of the 19th century, a Champagne culture had spread in Piedmont thanks to the experiments of Gancia, who returned from a trip to Reims with the idea of producing a great sparkling wine in Italy. Always attentive to innovations and market opportunities, the Calissano winery would also enter the emerging Vermouth market, with some labels that still today represent absolute excellences.
The entrepreneurial spirit and great business acumen led Luigi Calissano to expand the commercial network of his dealings, first in the markets of Genoa and Milan, then also abroad, particularly in the United States, even with the creation of a facility in New York. The company experienced a long period of flourishing trade, continually expanding production and turnover, until it became one of the most important realities in the Piedmont wine world. It would be the U.S. law of 1920 on Prohibition and the subsequent great crisis of 1929 that would put the company in crisis, which began its decline in those years.
Today, the Calissano company is still famous among enthusiasts for its production of Vermouth. This traditional Piedmontese specialty was officially born in Turin in 1786 thanks to the Carpano company, but the history of flavored wines has its roots back in the 15th century, when the first experiments of herb infusion in alcohol were already being made. In just a few years, Vermouth became the classic aperitif of the Torinese and at the beginning of the 20th century, its success and popularity spread not only in Italy but throughout the world. The availability of excellent base wines, Nebbiolo for the red version and Gavi for the white one and a careful selection of botanicals, have allowed the creation of a fortified wine with rich and elegant aromas, which is still fashionable today, also thanks to the rediscovery made by modern mixology.
Calissano is a historic name in the landscape of great Piedmontese wines. It is a production reality that boasts ancient origins and a fascinating history. Back in 1872, Luigi Calissano began his wine trading activity in the Alba area, in the heart of the Langhe. In addition to the traditional production of red wines, particularly from Nebbiolo grapes from the prestigious areas of Barbaresco and Barolo, Calissano was also among the pioneers of the Italian Metodo Classico. Already by the end of the 19th century, a Champagne culture had spread in Piedmont thanks to the experiments of Gancia, who returned from a trip to Reims with the idea of producing a great sparkling wine in Italy. Always attentive to innovations and market opportunities, the Calissano winery would also enter the emerging Vermouth market, with some labels that still today represent absolute excellences.
The entrepreneurial spirit and great business acumen led Luigi Calissano to expand the commercial network of his dealings, first in the markets of Genoa and Milan, then also abroad, particularly in the United States, even with the creation of a facility in New York. The company experienced a long period of flourishing trade, continually expanding production and turnover, until it became one of the most important realities in the Piedmont wine world. It would be the U.S. law of 1920 on Prohibition and the subsequent great crisis of 1929 that would put the company in crisis, which began its decline in those years.
Today, the Calissano company is still famous among enthusiasts for its production of Vermouth. This traditional Piedmontese specialty was officially born in Turin in 1786 thanks to the Carpano company, but the history of flavored wines has its roots back in the 15th century, when the first experiments of herb infusion in alcohol were already being made. In just a few years, Vermouth became the classic aperitif of the Torinese and at the beginning of the 20th century, its success and popularity spread not only in Italy but throughout the world. The availability of excellent base wines, Nebbiolo for the red version and Gavi for the white one and a careful selection of botanicals, have allowed the creation of a fortified wine with rich and elegant aromas, which is still fashionable today, also thanks to the rediscovery made by modern mixology.
