Giulio Cocchi Storico Vermouth di Torino - The original recipe involves the use of herbs such as cinchona and rhubarb which color the beautiful light wine slightly brown. To accentuate the amber hue, browned sugar prepared on the stove is added as for crème caramel which, with the color, also gives a special note to the taste: crunchy and cotton candy able to   round off all the bitter tastes without using any vanilla. The taste is therefore rich, with vibrant notes of cocoa and bitter orange. From the infusion of some noble and balsamic woods, slightly camphorous hints and notes of rosemary arrive in the finish.