Another notable newcomer this year(?) is Léonce Vermouth Rouge. If you haven’t already, I strongly recommend to try it. Rather than being a classic vermouth it is made on *mistelle rouge* — red wine.

Best red vermouth I’ve had for a long time. Slightly drier than most Italian ones. Counterintuitively, i
I find it is not the best option for a negroni (I opt for Dolin rouge for subtle elegance, Antica Formula for full flavour variety). But I’ll definitely try it for a rye Manhattan, and anyway, it is lovely on its own, with cured meat or sausage, cheese, tapas, etc.