Vermouth Bianco (750 ml)

Mancino Vermouth was founded in Turin — the birthplace of vermouth — where Giancarlo Mancino revived the 18th-century Piedmontese tradition of macerating botanicals in local wine before the practice was largely industrialised out of the category. The brand's deliberate choice to remain small-batch is anchored in that origin story.

The base wine is a neutral Trebbiano, sourced to provide a clean, high-acid canvas that preserves the integrity of the botanical blend rather than competing with it. Turin's continental microclimate — cold winters, warm summers — historically shaped the city's appetite for fortified, herb-driven aperitivi.

Production involves cold maceration of 28+ botanicals, including chamomile, elderflower, and alpine herbs, which preserves volatile aromatic compounds that heat-extraction would destroy. The finished vermouth is bottled at 16% ABV, sitting at the lower end of the category to keep the botanical profile transparent rather than spirit-dominant.

What separates Bianco from peers is the deliberate floral-forward architecture — chamomile and elderflower dominate where most bianco vermouths lead with vanilla or citrus peel. Serve chilled or over ice; the low ABV makes it unusually food-friendly as a standalone pour.