Product of: Italy

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This artisanal vermouth is named after and formulated to a recipe by Italian bartender Giancarlo Mancino using 38 botanicals including vanilla, rhubarb root, juniper berries, myrrh, chiretta, cloves, cinnamon bark and orange zest.

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, deep tawny brown with red light red flecks.

Aroma:

Woody bark and spice – cloves, cinnamon and nutmeg with freshly sawn pine/cedar wood, orange zest and meadow flowers.

Taste:

Clove, cinnamon and nutmeg with pine cone, bitter wormwood, zingy orange zest and raisins.

Aftertaste:

Bittersweet finish with floral notes and candied orange.

Overall:

Drier, with far more pronounced bitter wormwood and herbal notes than you'd expect of more mainstream rosse vermouths.