FAQ

First founded in 1757, Cinzano is one of Italy’s most iconic vermouth and sparkling wines brand. With a diverse product portfolio, it strives to provide only the very best in taste and quality.

Cinzano’s vermouth offering includes Cinzano Rosso, Cinzano Bianco, Cinzano Extra Dry, and finally Cinzano’s crafted range, 1757 Vermouth di Torino G.I. Rosso and Extra Dry. Its sparkling wine range includes the Editions range, made up of three sparkling wines, including Dry, Sweet and Rosé. For something a little more special, its Cuvée Storica range includes four more premium expressions, including a Prosecco D.O.C., Asti D.O.C.G., Brachetto D’Acqui D.O.C.G. and Pinot Chardonnay.

Cinzano originates from Pecetto, a small hamlet nestled in the hills of Torino, Piedmont and is still produced in Italy to this day, continuing to pay homage to its heritage.

The house of Cinzano was founded in 1757, while its vermouth production began in the years after. Following the success of this range, Cinzano then ventured into the production of sparkling wines in the mid-1800s.

While the production process for Cinzano vermouth is very different to that of Cinzano sparkling wines, with each having their own safely-guarded recipes, both products have one vital ingredient in common, the use of grapes. Nearly three centuries of wine making expertise handed down over generations and today, handled by the expert enologist of the Group.

Cinzano, vermouth and sparkling wines, is intended to be enjoyed during genuine moments, emphasizing that the everyday is worth celebrating. The perfect accompaniment to food, they can be enjoyed during a meal with friends or simply on their own, when raising a toast to life.

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.

Cinzano Sparkling Wines are born from a process that transforms centuries of know-how and passion into a symphony of flavors and aromas. We still follow the celebrated Charmant Method to create sparkling wines with freshness, and bubbles.

Liquer de Tirage
The first step in production involves adding a sugar-based syrup known as liqueur de tirage to the base wine, which comprises different types of yeast and varying quantities of fermented grape must. Although the syrup is not required for grape varieties such as the Moscato (since their sugar content is already very high), it is essential to the creation of drier sparkling wines. Moreover, it is important to preserve the original aromas of the grape in the wine so only the yeast strains most suited to starting the secondary fermentation process are added.

Fermentation
The richness of the aromas is preserved through a secondary fermentation process which takes place at a strictly controlled temperature of between 14°C and 18°C, or even lower in most cases, so as not to lose the aromas that will form the main characteristics of the wine, and lasts for around one month. The length of time the yeast remains in the wine depends on the grape variety and precise choice. Sweet and aromatic wines do not need to sit on the yeast for long periods; dry wines, on the contrary, may need to ferment for several months. The shorter this period, the fresher and more effervescent the wine will be due to its higher acidity, with all these elements contributing to balancing the sweetness of the wine.

Filtration
The sediment (the remains of the yeasts after fermentation) is removed as the liquid passes through filtration and cooling. For Asti, the sweetness is retained thanks to the filtration that removes the yeasts and stops fermentation, naturally leaving residual sugar in the wine.

Bottling & Dosage
After the froth has cooled in the fermentation tanks, the sparkling wine is carefully bottled using isobaric machines, helping to transfer the pressure that is inside the autoclave to the bottles, preserving the richness of aroma that characterizes our sparkling wines.

A fragrant blend of black cherry and vanilla, with a touch of caramel creaminess, makes for a subtle sweetness, smooth and spicy, with a complex bitter edge and a botanical artemisia finish.

Color: Amber.
Nose: Aromatic mix of vanilla and black cherry, with a hint of creamy caramel.
Taste: Hint of sweetness opens to spices and complex bitterness before a botanical finish of artemisia.
ABV: 15%

Cinzano Bianco sweet flavor reveals notes of fruit, vanilla and cinnamon that linger on the tongue with a bittersweet aftertaste.

Color: Light yellow
Nose: Delicate white peach, flower blossom and freshly spiced marjoram, with after notes of fresh thyme.
Taste: Hints of fruit, vanilla bean and cinnamon lead to a bittersweet persistent finish.
ABV: 15%

Cinzano Extra Dry ingredients offer a pleasant, mouth-warming flavor of mint, sage and oregano, delivering a crisp, fresh, and gently bitter end.

Color: Pale yellow with green hues.
Nose: Fresh mint, sage and oregano, with a hint of spice and wine notes.
Taste: A pleasant and dry herbal flavor with a crisp and mildly bitter finish.
ABV: 18%

A mouth-warming flavor of dried fig that reveals hints of spices (cloves, nutmeg, cinnamon) and woods (roots and barks such as licorice), smoothed with vanilla and absinthe, with a long bittersweet end, characteristic of Piedmont wormwood, and amber resin memories.

Color: Reddish brown with amber reflections.
Nose: Complex spiced, wood, and root notes open to vanilla, dried fruits and floral wormwood.
Taste: Dried fig, spices and woods rounded with hints of vanilla. Long bittersweet finish with amber resin.
ABV: 16%

1757 Vermouth di Torino G.I. Extra Dry unleashes on the palate a wonderfully Mediterranean bushland scent, with reminescent of cloves hints followed by a mineralwormwood finale.

Color: Pale crystal yellow with greenish reflections.
Nose: Delicate Mediterranean herbs (mint, sage, oregano, thyme) and floral notes rounded by a spiced finish and reminiscences of cloves.
Taste: Fresh, dry and mouth-warming. On the palate, wine notes accompany the Mediterranean herb bouquet. Long and pleasantly bitter finish with wormwood final bitterness.
ABV: 18%

Reminiscences of green apple and pear welcome the palate to a bloomy and slightly herbaceous flavor, delightfully fresh and gentle at the same time, with a fine perlage. This is what Cinzano Prosecco D.O.C. tastes like.

Production: 85% Glera, Pinot Bianco and Chardonnay 15%, harvested in September, in the Veneto area (Italy).
Vinification: Charmat Method.
Perlage: Fine, numerous and persistent.
Color: Straw yellow.
Nose: Fruity, floral and slightly herbaceous, with green apple and pear notes.
Taste: Fresh and mild at the time same, with good persistence.
Serving Temperature: Chilled (4-6 °C)
ABV: 11%

The sweetness of the Cinzano Brachetto D’Acqui D.O.C.G. flavor is enhanced with notes of rose and red berries, leaving on the palate a silky flavor of honey and a touch of aromatic herbs.

Production: 100% brachetto grapes, harvested by hand in September, in Piedmont (Italy).
Vinification: Charmat Method.
Perlage: Fine, numerous and persistent.
Color: Ruby.
Nose: Rose and red berries with honey and a hint of balsamic herbs.
Taste: Full, mouth-watering with red berries and roses.
Serving Temperature: Chilled (4-6 °C)
ABV: 6,5%

A lush and lasting scent, with juicy hints of white peach, golden apple and pear, mingle with a cool and crisp taste, which caresses the palate with notes of exotic fruits and acacia blossoms.

Production: Pinot Blanc, Pinot Noir and Chardonnay, harvested in September, in Piedmont, Lombardy and Venet (Italy).
Vinification: Charmat.
Perlage: Fine, numerous and persistent.
Color: Straw yellow .
Nose: Fragrant, rich and complex, with notes of fresh golden apple together with an herbaceous touch.
Taste: Fresh and mineral
Serving Temperature: Chilled (4-6 °C)
ABV: 11,5%

Thanks to its crispy flavor and a well-balanced acidity, Cinzano-to-Spritz complements any appetizer with a touch of refreshing pleasure.

Production: Glera and Garganega grapes, harvested in September, in the Veneto region (Italy).
Vinification: Charmat Method.
Perlage: Fine, numerous and persistent.
Color: Light straw yellow.
Nose: Light and refreshing, with fruity, floral and herbaceous traces of white flowers, pear, apple and banana, hints of almond and ripe plum with some mineral notes.
Taste: Crisp and well-balanced acidity, with just enough residual sugar to add a touch of smoothness.
Serving Temperature: Chilled (4-6 °C)
ABV: 11,5%

Cinzano Asti D.O.C.G. wine is a sparkling treasure that captures the essence of a blossoming garden. It has a sweet and fragrant bouquet of sage, white peach, acacia and honey, that delights the senses and the palate.

Production: 100% White Moscato, grown and harvested by hand at the end of August-beginning of September, in the Asti area (Canelli, UNESCO heritage territory).
Vinification: Charmat (Method.
Perlage: Fine, numerous and persistent.
Color: Straw yellow with light green reflections.
Nose: Light and refreshing aromas of sage and acacia.
Taste: Full, sweet white peach with good freshness.
Serving Temperature: Serving Temperature: Chilled (4-6 °C)
ABV: 7%

A refined and mildly fruity scent leads to a dry, lively and pleasantly soft flavor, teasing the palate with a subtle persistence that enhances all the richness of the spices and aromatic herbs.

Production: Garganega and Trebbiano, harvested in September, in Veneto and Emilia Romagna.
Vinification: Charmat Method
Perlage: Fine, numerous and persistent.
Color: Straw yellow, with light green reflections.
Nose: Floral and fruity aromas of yellow peach, maracuja, ripe pear, wisteria and white flowers.
Taste: Fresh, soft and mouth-watering, with a perceptible residual sugar and good minerality.
Serving Temperature: Chilled (4-6 °C)
ABV: 11%

The blend of wild berries provides the palate with a full-bodied and consistent tastein which sweetness and freshness are perfectly combined in a fascinating and enveloping flavor.

Production: Pinot Noir, Muscat, Garganega, Raboso, harvested in September, in Italy.
Vinification: Charmat Method
Perlage: Fine, numerous and persistent.
Color: Full, luminous pink.
Nose: Fruity reminiscences of wild strawberries, red berries, blueberries and red currants alongside floral notes of rose and violet.
Taste: Full, round and sweet flavor of red berries.
Serving Temperature: Chilled (4-6 °C)
ABV: 9,5%

Floral notes of acacia blossom, herbal hints of sage leaf, and the natural sweetness of honeycomb build up a refreshing flavor with a fine and persistent fizz, and a smooth and satisfying aftertaste of almond.

Production: 60% Muscat and 40% Garganega, harvested at the end of August beginning of S
Vinification: Charmat Method.
Perlage: Fine, numerous and persistent.
Color: Straw yellow, with light green reflections.
Nose: Floral, fruity and mineral aromas with typical Muscat notes such as acacia, sage and honey, leading to an almond finish.
Taste: Sweet, mouth-watering and fresh.
Serving Temperature: Chilled (4-6 °C)
ABV: 9,5%

Cinzano vermouth is made using time-honoured recipes, passed down through generations over the past 260 years, a closely guarded secret to which only the master blender holds a key. The production of the authentically Italian vermouth starts with the selection and preparation of the botanicals. Each combination is different and comprised of a mixture of aromatic herbs, roots, woods, spices, flowers, and fruits, depending on the recipe selected. Each signature extract is then carefully prepared according to the best method of preserving the aromas of the botanicals involved.

It is best to store Cinzano vermouth in a cool dry place out of direct sunlight.

Cinzano sparkling wines should be stored in a cool dry place and served chilled.