Cinzano

Cinzano was founded in Turin, Piedmont, Italy, in 1757 by the Cinzano brothers, Giovanni Giacomo and Carlo Stefano Cinzano, who earned their place in the Universita dei Maestri Acquavitai e Confettieri of Turin. The first Cinzano Spumante followed in the mid-1800s, after the company, a supplier to the Royal Savoy Court, was asked to create an Italian version of French champagne. In 1868 Enrico Cinzano renamed the business Francesco Cinzano & Compagnia and focused it on vermouth and sparkling wine. Campari announced in June 2025 that it had agreed to sell Cinzano to Caffo Group 1915, with closing expected by the end of that year; Cinzano's own history now dates Caffo Group 1915's acquisition of the brand to 2025.

Cinzano vermouth starts with a wine base, mixed with sugar, neutral alcohol, caramel in the case of Cinzano Rosso, and botanical extracts. The botanicals are selected and measured to ancient recipes, most of them handed down since the late 18th century, each extract prepared from whole botanicals by the herbalist and master blender. Production runs through hot and cold maceration, distillation and percolation, which the producer says can take 60 days for Cinzano Classico and 90 days for Bottega Cinzano 1757 G.I. The blend is then purified, filtered and rested a few days before bottling.

Cinzano Rosso is used in cocktails and can also be drunk neat or with a dash of soda. Cinzano Bianco is best enjoyed chilled, on its own before a meal or in a cocktail; Cinzano Extra Dry can be drunk neat, chilled with ice, or in dry vermouth cocktails. Cinzano Prosecco D.O.C. is served chilled at 4-6°C, and To-Spritz chilled, including in an Aperol Spritz.

• Prosecco D.O.C. with aperitivo, and with first and second courses made with seafood, white meat or vegetables; also with fresh cheese and savoury vegetable tarts.
• To-Spritz with almost any appetiser, including simple savoury finger food such as focaccia and bruschetta.