Giulio Cocchi, a young pastry chef from Florence, relocated to Asti and launched Cocchi in 1891. His Aperitivo Americano, Barolo Chinato and Vermouths became darlings of the Belle Epoque and Italian Futurist periods, som much so that by 1913 there were twelve exclusively Cocchi tasting bars in the region! His Extra Dry Vermouth brings a unique expression of Piemontese grapes to the world of dry vermouth. It combines the freshness of the Cortese wine base (synonymous with Gavi) with local mountain wormwood, Menta di Pancalieri, and lemon over a backbone of angelica, coriander, and cardamom. The silky vinous texture makes it ideal for classic whiskey cocktails that call for dry vermouth, such as the Old Pal or Scofflaw, but it's most commonly consumed in a tonic spritz as an aperitif alongside a cheese plate as well as a classic Martini!