Now, in Magatzem del Vermut, you can buy Cocchi Vermouth base, that it's made from Barolo Chinato, the first flavored wine created by Giulio Cocchi as a medicinal wine for colds. Our Magatzem del Vermut honours to Cocchi with its purest vermouth base from torino.
Born in Piemonte in the last century, it quickly spread thanks to the taste, the bittersweet controlled supply and the locomotive effect in terms of the trade name "Ba", which immediately placed it in noble products to match different types of alcoholic beverages base of China.
Giulio Cocchi, the inventor of the original recipe of Barolo Chinato, was also the protagonist of its propagation. In Italy, the consumption of Barolo Chinato was helped by the renowned medicinal wine that had been created. Piedmont tradition became the main antidote against many minor diseases, especially colds. Drunk as hot and invigorating wine, they praised the antipyretic and digestive capacity. Serving the guests became a ritual peasant gesture of hospitality.
As time passes, the use of this aromatic wine has changed and nowadays, as a consequence of the recovery of traditions and naturalness, which is being rediscovered in new and interesting styles of consumption.
100% Nebbiolo grape. Barolo Chinato is a special wine produced with Barolo Controlled and Guaranteed Denomination of Origin, calissaja with cinnabar bark flavor, rhubarb root and gentian and the precious cardamom seed, whose active ingredients are extracted with a slow maceration at room temperature, followed by aging in barrels for almost a year.
It's characterized by the balance and harmony in the smell, the immediate pleasantness of flavor and pleasant aromatic persistence.
Recently Barolo Chinato's discovery as "perfect liquid" to maintain and complete the lingering taste of even the richest cocoa chocolate. Andrea Slip, one of the best Chocolatier Teachers, has produced a homemade praline with Barolo Chinato of the highest level that the Giulio Cocchi distributes to accompany the tasting and demonstrate success in the marriage.
We recommend to serve it at 16-18°