One of the classic torch-bearers of the Torino vermouth style. The original recipe of Giulio Cocchi calls for the use of herbs such as Cinchona and rhubarb which lightly colour the clear Moscato wine. In order to emphasize its amber tone, the addition of sugar browned on fire is added, giving together with colour also a special note to the taste: crunchy and cotton candy able to round all the bitter tastes without using vanilla.
Among the many other herbs and aromatizing spices, Artemisia and citrus are the protagonists with their balanced bitter and citrusy notes which characterize Cocchi style. Balsam wood brings out aromas of camphor and rosemary.Among the minor ingredients, herbs and woods with unique perfumes such as sandal, musk, myrrh and nutmeg.

Overall, the flavor profile is rich and lush, with notes of dried fig, cocoa, and baking spice. Its a favorite for Negronis and other cocktails, though its also delicious on its own.