Using the original, 140-year-old recipes of Clemente Chazalettes, the Bava family—winemakers behind bartender-favorite Cocchi—has resurrected one of Turin’s oldest, family-run Vermouth brands: Chazalettes & Co. Once one of the most significant names in Vermouth, Chazalettes’ comeback marks another watershed moment for the revitalised category.

In 1876, Clemente Chazalettes founded Cte. Chazalettes & Co. in the heart of Turin. His unique formulas for Vermouths, liqueurs, bitters and spirits soon won the company acclaim and awards across the world. At the height of their success, Chazalettes even received the equivalent of a Royal Warrant from the Turin House of Savoy. Today, a new generation of enthusiasts has prevailed upon Giovanni Chazalettes (great-grandson of Clemente) to resume production and bring these timeless recipes back to the world.

Not only do these drinks allow you to taste an archive of Italian liqueur tradition, the quality, based on the finest ingredients for Piemonte and far beyond, is second to none.

Crafted under the eye of Giovanni Chazalettes, and using the original recipes put down well over a century ago, Chazalettes & Co. relaunched with the three core categories of Vermouth di Torino. Each is named Vermouth della Regina, after Queen Margherita who, in 1907, granted Chazalettes the Royal Patent and the use of the House of Savoy coat of arms (della Regina translates as ‘of the Queen’).

Using a top-quality Cortese base wine, the authentic Extra Dry Vermouth di Torino is based heavily on the original 1876 recipe. Francesca Bava notes that the Vermouth Extra Dry was central to the family’s decision to restart production, as the recipe is “…completely different to all other Vermouths on the market”. In short, your Martini needs this. While most Rossos are typically made with a base of white wine, before colourings are added, Chazalettes Vermouth Rosso uses the Bava family’s own Barbera as the base wine, along with a touch of Nebbiolo. The resulting Vermouth has a deeper colour and a firm chewiness to the texture than many modern examples. Lastly, the exquisite, aromatic and deceptively complex Vermouth Bianco uses Moscato as its base. Chazalettes ferment this wine to relative dryness, creating a slight bitterness which is instrumental in balancing the Vermouth’s sweetness.