CocchiVermouthGiulio Cocchi was a pastry chef in Florence, a very creative and open-minded person, that used to work in one of the most famous bars in “Plaza del Duomo” in Florence. By the end of the nineteenth century he decided to move to the region of Asti, a small town like full of life, in the northeast of Italy, not faraway from Turin. In 1891 Giulio Cocchi established in Asti, and opened his own business, he specialized in the creation of spirits and sparkling wines. In particular, he created the original recipes of some aromatized wines such as, Barolo Chinato, Americano and several vermouths, success and popularity raised very quickly. By 1978 Giulio Cocchi´s family handed to the Bava Family their business, this family is very well known for their excellent production of Monferrato and Langhe wines. Today the Cocchi production is able to maintain the handcrafted character and their traditional techniques that made them so popular all around the world.

Cocchi web

Americano

It is considered the true original Americano, being produced ever since 1891, according to a recipe that by those days the production was all natural: wine, sugar and a very aromatic spirit infusion, where we can find gentian, quinine, artemisia and bitter orange peel. It has been discovered by the best bartenders around the world and today is an essential ingredient for their cocktails, from the most classic to their very own creations. The Cocchi Americano, by its production, represents the bridge between wine and liqueur, this is product with a wine base, where you add a small amount of alcohol “amaricato” (bitter) from a cold infusion of herbs and spices, leaving it to rest to find the right balance between the spices and aromas.

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Americano Rosa

Throughout its history, Casa Cocchi has produced different versions of its American aperitif. The Cocchi Rosa is produced with two different aromatic wines, notable for providing aromas of wild rose, which will then be aged with natural extracts, flowers and spices, among which is in particular quina, gentian and some citrus spices, such as Classic American, but with aromas of ginger and rose petals. As the name suggests, Cocchi Rosa wants to remember that it is produced with red wines, from which they take on the color and character of the wild rose. It is aged with natural extracts of flowers and spices, among which are gentian, cinchona and some bitter species, such as the classic American, but with added ginger, vanilla and rose petals. The beautiful pink color comes from wine and is completely natural.

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Storico Vermouth di Torino

After 120 years of formulating its recipe, the Storico Vermouth di Torino Cocchi has claimed the attention of the sector for quality vermouth. It is a vermouth that thrills, rich in smells and flavours: immediately the elegant bitterness of absinthe is evident, well balanced with the sweet notes of liquorice and bitter orange skin that, with cinnamon and rhubarb, give balanced, bitter tones at the end of mouth. Delicious pure, with ice and lemon peel, but indispensable as a basis for the creation of the most classic cocktails. The original recipe of Giulio Cocchi foresees the use of herbs such as cinchona and rhubarb, which slightly darken white wine. To accentuate the amber hue, the brown sugar is added, which, with its colour, also gives a special note to the taste: crisp and spun brown sugar to round off all the flavours without using the vanilla. The flavour is, then, rich, with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, slightly camphorated aromas and notes of rosemary arrive at the end of the mouth. Among the minor ingredients are herbs and woods of unique perfumes such as sandalwood, moss, myrrh or nutmeg.

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Dopo Teatro Vermouth Amaro

Vermouth Amaro Cocchi has been created on the basis of Giulio Cocchi's original recipe, where absinthe was enriched with rhubarb, Cassia wood, Kiryat (herb androgyga) and a double dose of quinine infusion. The addition of Barolo Chinato to the base wine gives delicately red nuances and a further soft and complex note, in full Cocchi style. The richness of the bitter principles makes this Vermouth a tonic aperitif and, taken in the after-dinner, after eating, in a pleasant digestive. Vermouth Amaro Cocchi has been created on the basis of the original recipe of Giulio Cochi where wormwood is accompanied with rhubarb, cassia wood and a double infusion of cinchona. The mixture of the base wine with the Barolo Chinato gives delicate red reflections and a further soft and complex note, in full Cocchi style.

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Cocchi Barolo Chinato

The Barolo Chinato, created by Giulio Cocchi himself, is the icon of the Italian family of flavoured wines. It is produced with Barolo wine (DO), flavoured with cinnamon bark, rhubarb, gentian and the precious seeds of cardamom, the active principles of which are extracted with a slow maceration at room temperature followed by a long aging in barrels for almost one year. It is characterized by its balance and by its harmony in aromas, by its immediate pleasant taste and by its pleasing aromatic persistence. Surprisingly, the discovery of Barolo Chinato as an "ideal liquid" to sustain and complete the persistent taste of cocoa-rich chocolates is also recent.

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Tagged Under

CocchiVermouthGiulio Cocchi was a pastry chef in Florence, a very creative and open-minded person, that used to work in one of the most famous bars in “Plaza del Duomo” in Florence. By the end of the nineteenth century he decided to move to the region of Asti, a small town like full of life, in the northeast of Italy, not faraway from Turin. In 1891 Giulio Cocchi established in Asti, and opened his own business, he specialized in the creation of spirits and sparkling wines. In particular, he created the original recipes of some aromatized wines such as, Barolo Chinato, Americano and several vermouths, success and popularity raised very quickly. By 1978 Giulio Cocchi´s family handed to the Bava Family their business, this family is very well known for their excellent production of Monferrato and Langhe wines. Today the Cocchi production is able to maintain the handcrafted character and their traditional techniques that made them so popular all around the world.

Cocchi web

Americano

It is considered the true original Americano, being produced ever since 1891, according to a recipe that by those days the production was all natural: wine, sugar and a very aromatic spirit infusion, where we can find gentian, quinine, artemisia and bitter orange peel. It has been discovered by the best bartenders around the world and today is an essential ingredient for their cocktails, from the most classic to their very own creations. The Cocchi Americano, by its production, represents the bridge between wine and liqueur, this is product with a wine base, where you add a small amount of alcohol “amaricato” (bitter) from a cold infusion of herbs and spices, leaving it to rest to find the right balance between the spices and aromas.

Image
Americano Rosa

Throughout its history, Casa Cocchi has produced different versions of its American aperitif. The Cocchi Rosa is produced with two different aromatic wines, notable for providing aromas of wild rose, which will then be aged with natural extracts, flowers and spices, among which is in particular quina, gentian and some citrus spices, such as Classic American, but with aromas of ginger and rose petals. As the name suggests, Cocchi Rosa wants to remember that it is produced with red wines, from which they take on the color and character of the wild rose. It is aged with natural extracts of flowers and spices, among which are gentian, cinchona and some bitter species, such as the classic American, but with added ginger, vanilla and rose petals. The beautiful pink color comes from wine and is completely natural.

Image
Storico Vermouth di Torino

After 120 years of formulating its recipe, the Storico Vermouth di Torino Cocchi has claimed the attention of the sector for quality vermouth. It is a vermouth that thrills, rich in smells and flavours: immediately the elegant bitterness of absinthe is evident, well balanced with the sweet notes of liquorice and bitter orange skin that, with cinnamon and rhubarb, give balanced, bitter tones at the end of mouth. Delicious pure, with ice and lemon peel, but indispensable as a basis for the creation of the most classic cocktails. The original recipe of Giulio Cocchi foresees the use of herbs such as cinchona and rhubarb, which slightly darken white wine. To accentuate the amber hue, the brown sugar is added, which, with its colour, also gives a special note to the taste: crisp and spun brown sugar to round off all the flavours without using the vanilla. The flavour is, then, rich, with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, slightly camphorated aromas and notes of rosemary arrive at the end of the mouth. Among the minor ingredients are herbs and woods of unique perfumes such as sandalwood, moss, myrrh or nutmeg.

Image
Dopo Teatro Vermouth Amaro

Vermouth Amaro Cocchi has been created on the basis of Giulio Cocchi's original recipe, where absinthe was enriched with rhubarb, Cassia wood, Kiryat (herb androgyga) and a double dose of quinine infusion. The addition of Barolo Chinato to the base wine gives delicately red nuances and a further soft and complex note, in full Cocchi style. The richness of the bitter principles makes this Vermouth a tonic aperitif and, taken in the after-dinner, after eating, in a pleasant digestive. Vermouth Amaro Cocchi has been created on the basis of the original recipe of Giulio Cochi where wormwood is accompanied with rhubarb, cassia wood and a double infusion of cinchona. The mixture of the base wine with the Barolo Chinato gives delicate red reflections and a further soft and complex note, in full Cocchi style.

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Cocchi Barolo Chinato

The Barolo Chinato, created by Giulio Cocchi himself, is the icon of the Italian family of flavoured wines. It is produced with Barolo wine (DO), flavoured with cinnamon bark, rhubarb, gentian and the precious seeds of cardamom, the active principles of which are extracted with a slow maceration at room temperature followed by a long aging in barrels for almost one year. It is characterized by its balance and by its harmony in aromas, by its immediate pleasant taste and by its pleasing aromatic persistence. Surprisingly, the discovery of Barolo Chinato as an "ideal liquid" to sustain and complete the persistent taste of cocoa-rich chocolates is also recent.

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