Giulio Cocchi Spumanti | Cocchi Storico Vermouth di Torino - NV

Quite deep golden colour, with a hint of almost something brown towards amber. We have those herbs, licorice, dry wood, cedar, tobacco, in combination with quite sweet candied honeyed fruit.

Reviews:

• Andreas Larsson: Quite deep golden colour, with a hint of almost something brown towards amber. Intense nose, and this is not a normal wine, it’s rather a Vermouth style, it’s flavoured; but I think for that it has a good complexity. We have those herbs, licorice, dry wood, cedar, tobacco, in combination with quite sweet candied honeyed fruit. Palate has a quite high sweetness, but I think that’s well-tempered by that bitterness we have in here, and those bitter spices, bitter herbs giving a good lift, good grip. Quite long sweet finish with grapey candied fruit, but it finishes off in a dry style. It’s a flavoured wine and I wouldn’t call myself a specialist in judging this, but I think it’s a very nice traditional style in that Northern Italian Vermouth style. Very fun.

Producer Information

Giulio Cocchi Spumanti is a historic producer of wine-based aperitifs and spirits in Asti, northwest Italy. The company was established by Giulio Cocchi in 1891 and has been inscribed in the National Register of the Historic Companies in Italy since 2012. Originally a pastry chef, Giulio Cocchi began making sparkling and aromatized wines after moving from Tuscany to Asti. He opened numerous tasting bars for tastings of his Barolo Chinato, Aperitivo Americano, vermouths and sparkling wines. By 1913, there were seven Cocchi venues throughout Piedmont, several of which are still open today. The Bava family has owned Giulio Cocchi Spumanti since 1978. The American was one of the first releases from the company, a white wine aperitif that is aromatized by the alcoholic extracts of herbs, flowers, and spices. The gentian, bitter orange peel, elderflower, Artemisia, and cinchona are cold infused in alcohol prior to flavouring the aperitif. Its recipe has remained the same since the company began. The Barolo Chinato is produced with Barolo DOCG wine that has been aromatized with cinchona, calisaya bark, rhubarb, cardamom, and gentian root. The herbs and spices are slowly macerated at room temperature to extract flavors and aged with the red wine for almost one year in barrel. On top of this, the company makes several sparkling wines from Pinot Noir, Chardonnay, Brachetto, and Moscato, made under the Asti and Brachetto d'Acqui DOC titles. Giulio Cocchi also produces two types of grappa and a rare barrel-aged brandy called Aquaforte.

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