Cinzano vermouths date back to 1757 and the Turin herbal shop of two brothers, Giovanni Giacomo and Carlo Stefano Cinzano, who created a new "vermouth rosso" (red vermouth) using "aromatic plants from the Italian Alps in a [still-secret] recipe combining 35 ingredients (including marjoram, thyme and [a species of Achillea called] musk yarrow)". What became known as the "vermouth of Turin" proved popular with the bourgeoisie of Turin and, later, Casanova.