Cocchi Barolo Chinato

Giulio Cocchi was a creative, open-minded person from Florence - they say he was working in Florence’s most popular bar located in Piazza del Duomo. In the late nineteenth century he moved to Asti and opened his own business as a distiller and sparkling wine maker. He was able to offer a range of special flavored wine. In particular, two recipes - Barolo Chinato and Aperitivo Americano - became well known and very successful quite soon. In the cellars of the town of Asti, Asti Spumante was originally produced like Champagne by bottle fermentation. Giulio Cocchi had the great idea of establishing authorized retailers where people were allowed to taste the products. In 1913 there were already seven wine tasting venues in Piedmont. The Cocchi name and range were spreading very soon worldwide, as shown by papers documenting exports to New York, London, Sidney, Colonial Africa and Venezuela, where the “Casa Cocchi de Venezuela” was founded and run for a long while in Caracas. Recently trave