Cocchi Di Torino Vermouth

Giulio Cocchi's original recipe calls for the use of herbs such as cinchona and rhubarb which slightly tinge the beautiful clear wine brown. To accentuate the amber hue, brown sugar prepared over the fire is added as for crème caramel which, with the color, also gives a special note to the

A vermouth that excites, full of sensations: among the flavoring herbs and spices, the protagonists are artemisia and citrus fruits which, with cinchona, give balanced bitter and citrus tones, which characterize Cocchi's style.

The taste is therefore rich, with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, slightly camphorated hints and notes of rosemary arrive in the finish. Among the minor ingredients there are herbs and woods with unique scents such as sandalwood, musk, myrrh, nutmeg.