The signature Cinzano vermouth extracts are derived through traditional methods that have remained unchanged since the time of the Cinzano Brothers. These processes include hot and cold maceration, distillation, and percolation. These intricate steps, taking approximately 60 days for Cinzano Classico and 90 days for 1757 Vermouth di Torino G.I., are crucial in creating the distinct and high-quality vermouth that Cinzano is famous for.
The extraction process begins with whole botanicals, and the Herbalist & Master Blender prepares each signature extract using methods such as maceration, cold pressing, distillation, and percolation. These extracts are then blended with a neutral wine base, chosen for its ability to enhance flavors, as well as sugar or caramel and neutral alcohol, according to secret recipes closely guarded by Cinzano.
After blending, the mixture requires a resting period of 6-7 days for the aromas and flavors to meld together. Once the desired harmony is achieved, the vermouth undergoes clarification and filtration to attain a clear and stable liquid. An additional resting period of 2-3 days is necessary at this stage.
Finally, the vermouth is bottled, marking the last stage of the production process. It is then ready to be distributed worldwide for everyone to enjoy.