The distinct aromas are a product of meticulous ingredient sourcing by Giancarlo Mancino from small family farms spanning 4 continents. The intense palate is ensured by timely crushing of botanicals on the production line, using a vintage botanical mill from the 1930s. Only then, and with great patience, do the blending and clarification processes bind all ingredients and flavors together, creating a structured, sophisticated, and refined beverage with great depth and balance.

Vermouth Mancino Bianco Secco

Infused with 19 botanicals and natural spirit on Trebbiano di Romagna wine base. Clear, pale yellow with a hint of green. Full nose of Mediterranean herbs, Sage, Marjoram and Oregano, with delicate aromas of Lemon Grass, Dog Rose and Iris. Crisp white wine, Pimento and Nutmeg palate with a subtle bitter citrus finish. Breezy, clear and super dry. 18% Vol. Perfect for dry Gin Martini.

Vermouth Mancino Rosso Amaranto

Infused with 38 botanicals, 10 of which are used for Amaro, and natural spirit on Trebbiano di Romagna wine base.

Dark Imperial Amaranth red with a glint of caramel. A grand anatomy. Vanilla, Rhubarb, Juniper, toasted wood, Myrrh, Chiretta, Christmas spices (Cloves, Cinnamon bark, dried Orange). Remarkably balanced with a bittersweet medicinal root finish. 16% Vol. Perfect for Negroni and Manhattan.

Vermouth Mancino Bianco Ambrato

Infused with 37 botanicals and natural spirit on Trebbiano di Romagna wine base.
Slightly amber hue.
Floral Alpine nose of Angelica, Chamomile, Elderflower, Genziana and Mint.
Sweet Orange, Ginger, pink Grapefruit peal, finishing on Cardamom and liquorice with a very rich quinine presence. 16% Vol.
Ideal for Vesper, on the rocks with a wedge of orange or few splashes in the Gin & Vodka Tonics. 

Vermouth Mancino Vecchio

Starting its life as the Mancino Rosso Amaranto, this extraordinary vermouth, has been resting in a single Italian Oak barrel for one year, making it the first aged, sweet vermouth.

Its character has gained strengths of old wood, time and additional spice, thus, demanding a little more respect. It has developed a richer, nutty and fruitier nose, with essences of Cherry, Honey, Raisons, dark chocolate and Vanilla.

Mancino Vermouth Sakura

Giancarlo’s limited edition Vermouth with Cherry blossom and Violet petals, is his revelation of Italian and Japanese culinary infatuation. A perfect blend of twenty botanicals, heavy on wormwoods for the bitter palate, on a veriety of Italian white wines. Thus marking his prodigious correlation with Japan, producing only 4000 bottles yearly. 

Mancino Vermouth Kopi

Evoking childhood memories of making tiramisù in Italy and adventurous coffee experiences in Asia. Kopi lends it’s subtle yet creamy barista palate to the renowned Mancino style of luxurious vermouth. All the expectations of Mancino with the surprise of 14 Robusta beans, hand-picked in Java and dark roasted in Napoli at Barbera Caffè, equal to 0.5% of coffee per bottle. 

Mancino Vermouth Chinato

Giancarlo’s hybrid of the three Mancino Vermouths, Secco, Bianco and Rosso centered on Erede di Chiappone Armando Barbera d’Asti D.O.C.G, with added pure quinine bark Calissaja, has roused a new tier of Vermouth. With the instinctive grand recognition of Mancino, it lingers on a rich, deep, red, bitter wine pallet, tailoring the Chinato a notable digestive/aperitif. Serve chilled or warmed. 

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