Cinzano Bianco has a fragrant, full-bodied and delicate aroma, it is sweet and extremely versatile.It must always be served chilled and can be enjoyed straight as an aperitif or as an ingredient in a cocktail.
Launched in 1910, Martini Bianco earned the name ‘ Bianchissimo’ or the whitest, inspired by the white flowers of the vanilla plant. At it hearts is a combination of herbs and sweet, floral spices producing a softer, lighter and more delicate style.
Launced on new year’s day in 1900, Martini Extra Dry uses a complex blend that delivers the delicate key notes of the many botanicals it uses. Martini Extra Dry is one of the two key ingredients in one of the most famous cocktails in the world: the Dry Martini Cocktail.
Luigi Rossi’s original vermouth recipe was developed in the 1860s and became one of the most celebrated of Piedmont’s aromatic wines. A wine bas is blended with rich Italian herbs such as Artemesia and Dittany and other aromatics. It is this special blend of ingredients that gives Martini Rosso its unique taste and made it the original ingredient in many classic cocktails including the Negroni or Manhattan.