Product of: Italy

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This artisanal vermouth is named after and formulated to a recipe by Italian bartender Giancarlo Mancino using 19 botanicals including sage, marjoram and oregano, lemon grass, dog rose, pimento, nutmeg and orris root and based on a Trebbiano di Romagna wine.

In 2011 Giancarlo started working with a small family run distillery in Piedmont to make his vermouths. The botanicals are ground in a traditional mill in use since the 1930's and then steeped in sugar beet neutral spirit before being blended with a Trebbiano di Romagna wine base. After a week-long filtration process, the liquid rests for six months prior to bottling. The town pictured on the bottle's label is inspired by Giancarlo's home town of Pignola, Italy.

Review and Tasting

Sampled on 18/03/2024

Appearance:

Clear, pale straw yellow with faint green tinge.

Aroma:

Herbaceous with sage, marjoram, oregano, clove, cinnamon, green apple and naval orange zest. There's a note I identify with silver cleaner.

Taste:

Bone dry. Herbal dry white wine with pronounced wormwood, sage and oregano. Delicate nutmeg and cinnamon.

Aftertaste:

Lingering citrus, light spice and lingering bitter wormwood.

Overall:

Drier with more pronounced herbal notes than many more bland dry vermouths.