Cinzano vermouths date back to 1757 and the Turin herbal shop of two brothers, Giovanni Giacomo and Carlo Stefano Cinzano. Their creation of a "vermouth rosso" (red vermouth) became the original of many new vermouth styles to follow. The recipe is still a secret to this day, combining 35 ingredients from the Alps to create its signature taste.
Cinzano Bianco followed, based on a different combination of herbs that included artemisia (wormwood), cinnamon, cloves, citrus and gentian; it was followed by an Extra Dry version. Exports began in the 1890s, and the company has continue to grow ever since.
