A fruity, slightly bitter Italian red that works well in negronis and manhattans.
This is created from a Trebbiano di Romagna wine base and uses 38 botanicals. They include vanilla, rhubarb, juniper, toasted wood, myrrh, chiretta, cloves, cinnamon bark and dried orange.
The nose carries aromas of buttered fruit toast, with an intense sweet fruitiness on the palate and a slight medicinal bitterness on the back palate.
The Mancino vermouth range was developed by world renowned bartender and consultant Giancarlo Mancino.