Mancino

Mancino Vermouth is crafted by Giancarlo Mancino in Piedmont using over 30 botanicals and traditional Italian vermouth di Torino methods. The lineup includes Secco (dry), Bianco Ambrato (white, floral), Rosso Amaranto (sweet), and ready-to-serve Negroni — essential for Negronis, Manhattans, and Martinis.

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Frequently Asked Questions

What is Vermouth di Torino and why does it matter?

Vermouth di Torino is a legally protected designation of origin for vermouth produced in or around Turin, Piedmont — the historical birthplace of modern vermouth. To carry the designation, the product must use a wine base from specified Italian regions, include Artemisia (wormwood) as a mandatory botanical, and meet minimum botanical content requirements. The designation distinguishes Mancino and other Turin-style vermouths from the mass-produced Spanish and Sicilian vermouths that dominate commercial bar pours. Vermouth di Torino is typically richer, more botanical-forward, and more complex than commercial alternatives.

What is the difference between Mancino Bianco Ambrato and Mancino Secco?

Bianco Ambrato is a white vermouth — made from white wine, sweet, and botanical-forward with floral, vanilla, and chamomile character. It is the Italian-style bianco, typically used in Bianco Negroni variations, spritz applications, or served over ice with tonic. Secco is dry vermouth — lower in sugar, herbaceous and citrus-forward, intended for dry Martinis and applications where a drier, less sweet aromatized wine is needed. The two have fundamentally different sweetness levels and flavor profiles despite both being white vermouths.