Cocchi vermouth    Cocchi


Giulio Cocchi founded his business in the North Western Italian town of Asti in 1891 when as a young pastry chef he became fascinated with the pairing of food and wine as he looked to expand the range of products on offer in his artisan bakery.

Giulio began producing quality aromatic-infused wines and by the turn of the century two in particular - Barolo Chinato and Aperitivo Americano - had become very popular, not only throughout Piedmont but also in the export markets of London, New York, Africa and South America.

Giulio Cocchi Spumanti is now owned by the Bava Family, themselves highly renowned wine producers. Today the winery still maintains its artisan character using only traditional techniques to craft the distinctive spirits that have made the Cocchi name synonymous with style and quality.

Cocchi's Americano means much more to Asti than a simple wine made with the infusion of herbs and spices. An aperitif par excellence, it is a taste of Asti's gastronomic history going back to the 1900s. Cocchi's is widely regarded as the original Americano, and has been made continuously since 1891 using only natural ingredients. To aromatise the white wine a secret blend of herbs and spices are added to the Muscato base which is then steeped over a period of time. Only produced in small batches, the bottles are laid down for a year before release. In recent years Cocchi Americano has risen to prominence as a more than adequate replacement for the now discontinued Kina Lillet made famous in such cocktails as The Vesper and Corpse Reviver No 2.

Cocchi

To mark the 120th anniversary of when Giulio Cocchi first made vermouth the production of Cocchi's original recipe Vermouth di Torino was resumed in 2011. Unmistakably Cocchi in character, Vermouth di Torino is one of only two geographically protected AOC vermouths (the other being Chambery). This Storico Vermouth di Torino follows the regional tradition of using fine Moscato wine as its base, which is then infused with a secret recipe of local and exotic botanicals. Once produced, the vermouth is stored in barrel to ensure the blend is fully married.

Barolo Chinato is a fortified wine which was traditionally drunk for medicinal purposes to guard against fevers and stomach upsets, but also gifted as a sign of hospitality. Today it is more commonly used as a digestif and is a wonderful way to round off a meal, as well as being unbeatable with chocolate. Cocchi's Barolo Chinato still follows the traditional recipe: Barolo DOCG wine is infused with the bark of the Calissaja Quinine tree, red china, rhubarb root, gentian and cardamom seeds as well as a secret blend of herbs and spices before being laid down for lengthy maturation in old Barolo casks.