Introduced as an aperitif in the 1910s, Bianco is a pale, straw-colored sweet white vermouth with an aromatic blend of vanilla and spice notes and just enough citrus-peel bitterness to make it crisp and refreshing. It is similar to Campari in this respect, although it is much sweeter, softer, and rounder on the palate.
Bianco is best served chilled and neat, or on the rocks with tonic and a slice of lemon. It makes an excellent aperitif for a light, early meal of salad, chicken or fish, and fruit (dinner to be served with a well-rounded Chardonnay) polished off by a little cup of espresso. Ideal for summers, but also an excellent way to shake off some of the bearish lethargy of winter.