I had the pleasure of visiting the winery and distillery for Cocchi in Piedmont, Italy. More on the visit in a later post, but for now I wanted to share a bunch of images I took of botanicals used in the production of their products.
American readers will be familiar with Cocchi Americano, Cocchi Vermouth di Torino, and their Barolo Chinato.
I've been studying a lot of these botanicals lately, and found the write-ups on these from the tasting room to be very good. So I'll just post them here for future reference (yours and mine). Note that there is some good information on a few of these at the Cocchi website.
You might also check out this similar guide I did from a visit to Martini vermouths: A Visual Guide to Herbs Used to Make Vermouth.
All of the below images were taken at the Cocchi winery in Italy.