It is a rare "vermouth of the night" and has been called the Dopo Theatre for the tradition of being drink in a small cup of fresh vermouth accompanied by a lemon zest in the evening, perhaps after attending some performance in one of the historic theatres of the capital Savoy.
It was created based on Giulio Cocchi's original recipe, which uses rhubarb, quoscia wood, chiretta and a double infusion from China. The addition of Barolo Chinato to the base wine gives delicate red reflections and a soft and complex note.
It was created based on Giulio Cocchi's original recipe, which uses rhubarb, quoscia wood, chiretta and a double infusion from China. The addition of Barolo Chinato to the base wine gives delicate red reflections and a soft and complex note.
