How Mancino Vermouths are made
Mancino Vermouths are made with a section of 40 botanicals personally selected by Giancarlo Mancino over four years of travel to the countries from where they are sourced: India, Thailand, Vietnam, England and, of course, Italy.
These botanicals are processed using a traditional mill dating from 1930 before being macerated in sugar beet neutral spirit hydrated to 30% alc./vol. for 30 days to extract their flavours.
The botanical macerations are blended with Trebbiano di Romagna IGP white wine, caster sugar, and sugar beet neutral alcohol at 30% alc./vol. The blend is then chill-filtered for one week before the now crystal clear vermouth is left to rest and mature for six months in inox tanks. Only after this resting period are Mancino Vermouths ready for bottling and labelling.
Botanicals
