Vermouth di Torino Extra Dry - Chazalettes
Produced according to the recipe of the Chazalettes family who moved from Savoy to Turin in 1860 and began producing their vermouth and liqueurs here in 1876.
Reseal the bottle with its cap after opening, keep in a cool place and consume within a month.
Type: Flavored Wine
Origin: Piedmont - Italy
Alcohol Content: 16.5%
Format: 75cl
Allergens: Sulphites
Serving Temperature: 8 - 10°C
Tasting Notes: It is an extremely elegant vermouth, in which the scents of Piedmontese Alpine herbs predominate, with hints of juniper and other spices.
Cocktails: Bronx Terrace: 30ml Chazalettes Dry, 30ml London Dry Gin, 15ml freshly squeezed lime juice, garnish with a lime twist.
Dry & Tonic: Half part Chazalettes Dry, half part tonic water, garnished with a lemon twist.
An authentic and original Extra Dry Vermouth di Torino: the citrus peel gives it a balanced freshness and it has a great roundness thanks to the hints of Piedmontese Alpine herbs, hints of juniper and other spices.
The Winery: The history of the Chazalettes family is inextricably linked to that of the Kingdom of Sardinia. Originally from Chambéry, the Chazalettes emigrated to Turin in 1860. Thanks to his experience at a winery in the Ardèche, Clemente Chazalettes quickly became technical production manager at Martini & Soda, one of the oldest and most renowned vermouth producers. In 1876, he decided to set out on his own and founded Cte. Chazalettes & Co., an award-winning vermouth and liqueur factory, located on Via Sacchi, near Turin's Porta Nuova train station. Chazalettes vermouth was particularly popular with the women of the House of Savoy, so much so that Queen Margherita and Princess Laetitia of Savoy granted them the right to display the Royal House's coat of arms on labels and letterhead. The success of the recipes—not only vermouth but also an ever-expanding range of liqueurs, bitters, and spirits—soon necessitated the construction of a new plant, which opened in 1909 in Borgata Regina Margherita in Collegno, west of Turin. The new plant, of considerable size for the time, encompassing 20,000 m2 and employing over 40 people, was strategically located next to the railway. A significant portion of Chazalettes production was destined for export, which saw its heyday in the 1910s and 1920s. Shipping records from the period attest to how Chazalettes vermouth was enjoyed across the globe: from Singapore to Veracruz, from Alexandria to Tegucigalpa, from New York to Sofia. The Americas, Canada, France, and Germany are the countries where the company, aided by a significant influx of Italian immigrants, distinguished itself for its excellent results. Chazalettes ceased vermouth production in the 1970s, after a century of glorious tradition, continuing for several years to produce syrups and liqueurs. The dynasty's heir, Giovanni Chazalettes, proudly cherishes the memories of his family's golden years and has never lost his desire to share the quality of this product. Armed with the historic recipe book, a rich archive, and his memories of his youth, he has finally found new energy to embark on a new adventure. Thus began a new chapter in the history of Chazalettes, marked by the coming together of generations, the allure of an ancient art of liqueur making waiting to be rediscovered, and a shared commitment to preserving an important legacy of the city of Turin.
