{"title":"Racine Wines Co. x Alfredo Soria","description":"\u003cstyle\u003e.sr{--wine:#7E1D2C;--gold:#B08D4A;--cream:#F6EFE3;--ink:#2B1A1C;font-family:Georgia,'Times New Roman',serif;color:var(--ink);line-height:1.8;font-size:17px;text-align:left}.sr p{margin:0 0 16px}.sr h2{color:var(--wine);font-weight:400;font-size:32px;margin:0 0 14px;line-height:1.2}.sr .k{font-family:Helvetica,Arial,sans-serif;font-size:12px;letter-spacing:.24em;text-transform:uppercase;color:var(--gold);margin:0 0 8px}.sr .lock{display:flex;align-items:baseline;justify-content:center;gap:18px;flex-wrap:wrap;padding:6px 0 26px;border-bottom:1px solid #D9CBB2;margin-bottom:34px}.sr .lock .r{font-family:Helvetica,Arial,sans-serif;font-size:14px;letter-spacing:.28em;text-transform:uppercase}.sr .lock .x{font-size:24px;color:var(--gold);font-style:italic}.sr .lock .s{font-size:38px;letter-spacing:.14em;font-weight:700;color:var(--wine)}.sr .ch{margin:0 auto 52px;max-width:720px}.sr .q{font-style:italic;font-size:21px;color:var(--wine);border-left:3px solid var(--gold);padding-left:18px;margin:22px 0}.sr .proc{background:var(--cream);border:1px solid #D9CBB2;padding:40px 28px;margin:0 0 52px}.sr .proc\u003e*{max-width:720px;margin-left:auto;margin-right:auto}.sr .st{display:grid;grid-template-columns:54px 1fr;gap:6px 18px;padding:18px 0;border-top:1px solid #D9CBB2;text-align:left}.sr .st:first-of-type{border-top:0}.sr .n{font-size:36px;color:var(--gold);line-height:1;font-style:italic}.sr .st b{display:block;color:var(--wine);font-size:20px;font-weight:400}.sr .st .t{font-family:Helvetica,Arial,sans-serif;font-size:11px;letter-spacing:.2em;text-transform:uppercase;color:var(--gold)}.sr .st p{margin:4px 0 0}.sr .facts{display:grid;grid-template-columns:repeat(auto-fit,minmax(150px,1fr));border:1px solid #D9CBB2;margin-top:20px;font-size:15px}.sr .facts div{padding:14px 16px;border-right:1px solid #D9CBB2;border-bottom:1px solid #D9CBB2}.sr .facts b{display:block;font-family:Helvetica,Arial,sans-serif;font-size:11px;letter-spacing:.2em;text-transform:uppercase;color:var(--gold);margin-bottom:3px;font-weight:400}.sr .guide{background:var(--cream);border:1px solid #D9CBB2;padding:34px 28px;margin:0 auto 52px;max-width:720px;text-align:center}\u003c\/style\u003e\u003cdiv class=\"sr\"\u003e\n\u003cdiv class=\"lock\"\u003e\n\u003cspan class=\"r\"\u003eRacine Wines Co.\u003c\/span\u003e\u003cspan class=\"x\"\u003ex\u003c\/span\u003e\u003cspan class=\"s\"\u003eSORIA\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ch\"\u003e\u003cp\u003eBefore it was a bottle, it was a piece of paper. This is the story of that label, and of how a Vermouth di Torino is made, step by step.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"ch\"\u003e\n\u003cdiv class=\"k\"\u003eChapter one\u003c\/div\u003e\n\u003ch2\u003eCanelli, 1934\u003c\/h2\u003e\n\u003cp\u003eCanelli sits in the Moscato hills of Piedmont, now a UNESCO World Heritage landscape, and it is where the great aromatic and sparkling wine houses of Italy grew up. Vermouth itself began in nearby Turin at the end of the eighteenth century, and Canelli became one of its cradles. The Soria family were hoteliers here before they were winemakers, running some of southern Piedmont's best-known inns, and hospitality is still the spirit of the brand.\u003c\/p\u003e\n\u003cp\u003eOn 16 March 1934 the firm Alfredo Soria was formally established in Canelli to make wine, vermouth and sparkling wine. The paperwork survives in the historical archive of the Chamber of Commerce of Asti and Alessandria, and the brand appears in the 1938 yearbook of the Italian wine and liquor industry. By 1940 it was registered for export, with letters in the family archive describing trips to Paris, Lyon, Marseille and Nice.\u003c\/p\u003e\n\u003cp\u003eThe business carried on until 1971, then went silent, its recipes and labels kept safe by the family. In September 2024, Alfredo's great-granddaughter found an original label in the old family house in Canelli, perfectly preserved, and decided to bring the brand back as a gift to her grandmother, Alfredo's only daughter. The Heritage Edition is the first release of that revival, a tribute to the rediscovered 1934 label. Today the brand spans Turin and Singapore, which suits a name that was always meant to travel.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ch\"\u003e\n\u003cdiv class=\"k\"\u003eChapter two\u003c\/div\u003e\n\u003ch2\u003eThe wine underneath\u003c\/h2\u003e\n\u003cp\u003eHere is the thing most people do not know about vermouth: the rules for Vermouth di Torino require at least 75% of the bottle to be wine. Much of the industry treats that wine as a neutral background. Soria does the opposite and builds the vermouth on two named appellation wines, Piemonte Cortese DOC and Moscato d'Asti DOCG, just as Alfredo did.\u003c\/p\u003e\n\u003cdiv class=\"q\"\u003eSince 75% of a bottle of vermouth is wine, it is essential to choose a base that enhances the botanicals.\u003c\/div\u003e\n\u003cp\u003eCortese brings freshness and a savoury edge. Moscato adds aromatic lift and part of the sweetness. On top of that base sit two Piedmontese wormwoods, grand and Roman, the defining heart of any authentic Vermouth di Torino, with a short list of local herbs and spices. The exact recipe stays a family secret.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"proc\"\u003e\n\u003cdiv class=\"k\"\u003eChapter three\u003c\/div\u003e\n\u003ch2\u003eEight stages, no shortcuts\u003c\/h2\u003e\n\u003cp\u003eAlfredo Soria is made in the Monferrato hills of Asti, using the traditional Piedmontese method. This is what happens between a sack of dried herbs and a bottle on your table.\u003c\/p\u003e\n\u003cdiv class=\"st\"\u003e\n\u003cdiv class=\"n\"\u003e1\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eMilling\u003c\/b\u003e\u003cspan class=\"t\"\u003eThe start\u003c\/span\u003e\u003cp\u003eThe botanicals are ground to a fine powder in an old hammer mill, ready for infusion.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"st\"\u003e\n\u003cdiv class=\"n\"\u003e2\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eCold extraction\u003c\/b\u003e\u003cspan class=\"t\"\u003e20 days\u003c\/span\u003e\u003cp\u003eThe powder sits on a grid inside an infuser while a hydroalcoholic solution percolates through it in a continuous loop at room temperature, drawing out every aromatic compound without cooking it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"st\"\u003e\n\u003cdiv class=\"n\"\u003e3\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eClarification\u003c\/b\u003e\u003cspan class=\"t\"\u003e10 days\u003c\/span\u003e\u003cp\u003eThe extract rests. Whatever clouds it settles to the bottom, leaving a clear, clean extract ready for blending.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"st\"\u003e\n\u003cdiv class=\"n\"\u003e4\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eBlending\u003c\/b\u003e\u003cspan class=\"t\"\u003eThe recipe\u003c\/span\u003e\u003cp\u003eThe extract meets the wine, alcohol and sugar, following the family recipe, so that one solution holds every ingredient.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"st\"\u003e\n\u003cdiv class=\"n\"\u003e5\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eCold stabilisation\u003c\/b\u003e\u003cspan class=\"t\"\u003eSteel tanks\u003c\/span\u003e\u003cp\u003eThe blend is chilled in steel tanks. Solid particles drop out and the liquid turns clear.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"st\"\u003e\n\u003cdiv class=\"n\"\u003e6\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eFiltration\u003c\/b\u003e\u003cspan class=\"t\"\u003ePlate filter\u003c\/span\u003e\u003cp\u003eIt passes through a plate filter, used in place of the traditional bag filters, to catch any solids that remain.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"st\"\u003e\n\u003cdiv class=\"n\"\u003e7\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eAgeing\u003c\/b\u003e\u003cspan class=\"t\"\u003eSeveral months\u003c\/span\u003e\u003cp\u003eThe clear vermouth rests in steel, gaining body and structure.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"st\"\u003e\n\u003cdiv class=\"n\"\u003e8\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eBottling\u003c\/b\u003e\u003cspan class=\"t\"\u003eAnd patience\u003c\/span\u003e\u003cp\u003eIt is bottled, labelled and left to settle for as long as it needs before it is released.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ch\"\u003e\n\u003cdiv class=\"k\"\u003eChapter four\u003c\/div\u003e\n\u003ch2\u003eIn the glass\u003c\/h2\u003e\n\u003cp\u003eAmber red and bright. On the nose, fresh herbs and wormwood first, then sweet spice, a touch of orange zest and the grapey perfume of Moscato. On the palate, sweetness held up by Cortese's freshness and savoury edge, with an elegant wormwood bitterness to balance.\u003c\/p\u003e\n\u003cp\u003ePour it neat or over ice with a twist of orange, at 8 to 10 °C. It is the base of the Soria Spritz, and it gives character to a Negroni, Manhattan or Americano. At the table, think aged cheeses, olives and toasted nuts, the classic Piedmontese aperitivo. Once opened, reseal it and keep it in the fridge, and finish it within two to three months.\u003c\/p\u003e\n\u003cdiv class=\"facts\"\u003e\n\u003cdiv\u003e\n\u003cb\u003eStyle\u003c\/b\u003eVermouth di Torino PGI, Rosso\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eStrength\u003c\/b\u003e16% vol\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eSize\u003c\/b\u003e500 ml\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cb\u003eMade in\u003c\/b\u003eAsti, Piedmont\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- SORIA-GUIDE-SLOT: hidden until the Soria AI guide embed is ready. To launch it, remove style='display:none' from the div below and paste the embed code where marked. --\u003e\u003cdiv class=\"guide\" id=\"soria-guide\" style=\"display:none\"\u003e\n\u003cdiv class=\"k\"\u003eChapter five\u003c\/div\u003e\n\u003ch2\u003eAsk Soria: drink it like Piedmont\u003c\/h2\u003e\n\u003cp\u003eNot sure how to serve it, what to mix it with, or which recipe to try tonight? Ask the Soria guide. It knows how vermouth is drunk in Italy, and it has tips and tricks for the Soria Spritz, the Negroni, the Americano and more.\u003c\/p\u003e\n\u003c!-- SORIA-GUIDE-EMBED-GOES-HERE --\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"soria-vermouth-di-torino-rosso","title":"Vermouth di Torino Rosso","description":"\u003cp\u003eAlfredo Soria is a Piedmont vermouth house first registered in Canelli in 1934, and this Heritage Edition is the first release of its revival, bottled from the family's rediscovered recipe. The base is Piemonte Cortese DOC and Moscato d'Asti DOCG, which together make up over three quarters of the bottle, so the wine does the heavy lifting and the botanicals sit on top of it. Those are grand wormwood and Roman wormwood, with a short list of mostly Piedmontese herbs and spices.\u003c\/p\u003e\u003cp\u003eIt opens with fresh herbs and wormwood, then sweet spice and a touch of orange zest, with the grapey perfume of Moscato underneath. It is a sweet red vermouth that drinks light, with Cortese's savoury edge and a clean wormwood bitterness keeping it from cloying. Pour it over ice with a twist of orange at 8 to 10 °C, build a Soria Spritz, or use it in a Negroni, Manhattan or Americano.\u003c\/p\u003e\u003cp\u003eVermouth di Torino PGI, Rosso. 16% vol, 500 ml. Contains sulphites.\u003c\/p\u003e","brand":"Alfredo Soria","offers":[{"title":"Default Title","offer_id":47830481043545,"sku":"alfredosoria-vermouthditorinorosso-nv-16%-500ml","price":88.0,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/5985\/3145\/files\/SORIAVERMOUTHDITORINOROSSO.jpg?v=1794465660"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0279\/5985\/3145\/collections\/Soria_Vermouth_Cocktail.png?v=1794470064","url":"https:\/\/www.racinewinesco.com\/collections\/alfredosoria.oembed","provider":"Racine Wines Co.","version":"1.0","type":"link"}