Mancino Vermouth Rosso

Perfect for a Negroni or a Manhattan.

A product of exceptional quality and refined organoleptic characteristics, produced through the fortification of a delicate Trebbiano di Romagna and the infusion of 38 aromatic herbs, it has a dark red colour with caramel shades. The Mancino Vermouth di Torino Rosso Amaranto is full-bodied and has hints of vanilla, rhubarb, juniper, toasted wood, myrrh, cloves, cinnamon, orange peel and a bitter sweet finish.

Produced through the fortification of a delicate Trebbiano di Romagna and the infusion of 37 aromatic herbs. Every single botanical is crushed in our old mill dated 1930. After being crushed the ingredients are extracted in a hydroalcoholic solution. The extraction process takes up to 30 days for each botanical. The botanical extracts are blended together with our Trebbiano di Romagna IGP Wine, caster sugar and a neutral alcohol from sugar beet at 30% ABV, into a mixing and melting machine. After blending another key process begins: the cooling process. Bringing the liquid to a very low temperature to prevent the vermouth over heating in the next process. Our liquid gets filtered for around 1 week through linen fibres in the filtration machine. After filtration that leaves the product perfectly clear, the Vermouth will rest in inox tanks for 6 more months before being bottled.

Originally from Pignola, a small hill-top village in the centre of the region of Basilicata in southern Italy, Giancarlo has spent his life working with the very best in the craft bar and restaurant industry, becoming one of the world’s most awarded and respected bartenders. Giancarlo’s passion for seeking out authentic and home-grown flavours led him to discover a small family-run distillery in Asti, Piedmont, in the north-west of Italy. The distillery, established over 60 years ago in 1957, inspired him to compose his own brand of Vermouth using only the finest hand-picked herbs, botanicals, and spices. With his penchant for reviving classic cocktails, Giancarlo noticed modern vermouths lacked the depth and charisma of the golden years. He dreamt of bringing back vermouth made in an authentic, classic style, as it would have tasted back in the 1900s. A vermouth to be enjoyed equally on its own and as the perfect companion in cocktails - not fading into the background of a drink, but instead creating a symphony of flavours when mixed with other quality spirits and ingredients.