Cocchi Giulio

Giulio Cocchi, a young and creative pastry chef from Florence, moved to Asti at the end of the nineteenth century. Fascinated by the Piedmontese food and wine tradition, he discovered Moscato and the widespread local tendency to flavor wines with herbs and spices. In 1891, he opened his business, specializing in the creation of flavored and sparkling wines. In particular, he created original recipes for Barolo Chinato, Aperitivo Americano and various types of Vermouth, immediately achieving success and fame. Cocchi had another exceptional idea for the time, namely to open authorized retailers where his products could be tasted. In short they became 12 points of sale throughout Piedmont. The Cocchi name and products soon became famous throughout the world, as demonstrated by export documents: from New York to London, from Sydney to colonial Africa and Venezuela. Since 1978, the Giulio Cocchi house from Asti has been headed by the Bava family, producers of wines in Monferrato and Langa, who have modernized the production techniques, laying the foundations for what had become over time a somewhat "tarnished" brand and which thus returns to being a cult brand in the world. Among the results of the last 30 years, the recovery of Barolo Chinato from the oblivion of time and the relaunch of Vermouth di Torino: the Historic Vermouth Cocchi, since 2011, has in fact been the driving force behind the international rebirth of the "di Torino" denomination among vermouths high-end. Not to be forgotten is the attention to the world of quality single-variety brut sparkling wines, produced with the Classic method since the 1980s (the Cocchi Brut) and, more recently, the commitment to the creation and valorisation of the Altalanga DOCG, of which Cocchi is still one of the most committed champions and founder of the Consortium.